User talk:Manasi11

Welcome!
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Welcome!
Hello, Manasi11, and welcome to Wikipedia! My name is Ian and I work with the Wiki Education Foundation; I help support students who are editing as part of a class assignment.

I hope you enjoy editing here. If you haven't already done so, please check out the student training library, which introduces you to editing and Wikipedia's core principles. You may also want to check out the Teahouse, a community of Wikipedia editors dedicated to helping new users. Below are some resources to help you get started editing. If you have any questions, please don't hesitate to contact me on my talk page. Ian (Wiki Ed) (talk) 20:42, 14 September 2017 (UTC)

Gelatin
You added: "Gelatin has proline, hydroxyproline and glycine in its polypeptide chain. Glycine is responsible for close packing of the chains. Presence of proline restricts the conformation. This is important for gelation properties of gelatin."

Please don't add specific content like this without a source. Also, at WP, the word "important" implies non-WP:NPOV and WP:OR. --Zefr (talk) 19:48, 27 September 2017 (UTC)

Chocolate edits
Please don't engage in edit warring over this content. The topic is under discussion for review and discussion on the Talk page here. Further reverts may get you blocked from editing per WP:3RR. --Zefr (talk) 20:58, 16 October 2017 (UTC)

Sourdough
Concerning this and your subsequent edits, please don't provide textbook-like large segments and details to the article. See WP:NOTEVERYTHING and WP:NOTTEXTBOOK. If you wish to add new content, please introduce it first on the article Talk page (see WP:TPYES) - in small amounts one section at a time - to allow other editors the opportunity for review and editing, and for your contribution to have consensus; WP:CON. Thanks. --Zefr (talk) 19:02, 13 December 2017 (UTC)