User talk:Mutoisu

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Hello, Mutoisu, and welcome to Wikipedia! Thank you for your contributions. I hope you like the place and decide to stay. Here are some pages that you might find helpful: I hope you enjoy editing here and being a Wikipedian! Please sign your messages on discussion pages using four tildes ( ~ ); this will automatically insert your username and the date. If you need help, check out Questions, ask me on my talk page, or ask your question on this page and then place  before the question. Again, welcome!  Jaakobou Chalk Talk  08:41, 6 June 2008 (UTC)
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Helpme
helpme

Wonder how someone can come to look...

I saw a "BIG" mistake in pages of Lansium domesticum : http://en.wikipedia.org/wiki/Lansium_domesticum which is auto-redirected when browsing http://en.wikipedia.org/wiki/Longkong AND http://en.wikipedia.org/wiki/Duku AND http://en.wikipedia.org/wiki/Langsat It should not be so, even if their Scientific Names (Binomial Names) are all the same(Lansium domesticum Corrêa), they are "DIFFERENT KINDS OF FRUIT". And, according to the title, the topic "Etymology and taxonomic history" which says "It is known and called variously as bla bla bla..." is TOTALLY WRONG!!! For instance, Thais do not call "Langsat" as "Longkong" or "Duku". Longkong is Longkong, Langsat is Langsat, and Duku is Duku, they are what they are called! They are NOT the same thing! They are also not called differently (by various groups of people or whatever) like that!

I will tell you in these quite deep details:

Note : Types catagorising and pronounciations are based on South East Asia Mainland's (major Thailand's and Malaysia's) due to it is the famous origin.

• Longkong (pronounce "Lòng-göng"): It is the best of these three very similar kinds of fruit, contains a small seed or seedless. Its leaves, substancially almost the same appearance as Langsat and Duku, are dark green. Deep phloems seen on leaf's faces make they looks wavy. There are 3 types of Longkong.

- Longkong Hhäng, or translated directly into English : Dry Longkong, however it is not a "dehydrated Longkong" by using any scientific food preserving by dehydration methods - it is just only the name. When ripe, a fruit looks clear as glass, dry, sweet, and appetisingly fragrant, while a peel is quite thick, redish yellow, and contains no latex.

- Longkong Naäm, directly translated: Water Longkong. When ripe, it contains more juice inside. A peel is lighter in yellow.

- Longkong Palamare (Longkong Pearmare) [It is the name - no meaning] : In a ripe state, a fruit is soft, but not as fragrant as two above. Its peel is thinner, but has some latex.

• Duku (or Dugu) (pronounce "Dûkü" or "Dûgü"): The leaves are rather thick and intense green like Longkong, but not so wavy. A fruit is somewhat big and has thicker peel than Longkong. It consists of a bigger or "some" seeds and more juice inside than Longkong. It cannot be found so easily in the wild, so it has no deep information how many types they really are. But, there are two easy finding ones.

- Duku Paremare: quite oval, has pointing bottom, and shrunk peel

- Duku Naäm, directly translated: Water Duku : mostly round, brighter skin (than the Paremare)

• Langsat (pronounce "Läãng Sà(r)t" [I put "r" only to make how to pronounce it right but not say out]): Its leaves are thinner (than two above) and not very wavy. A fruit is smaller. Ripe ones' skins are rather creamy yellow. It has thin skin, but contains sticky latex. There are a few small seed inside (more seeds but smaller than Longkong and Duku).

Leaves (from left to right : Langsat, Longkong, Longkong Palamare) :

Special thanks and Info Credit(In Thai Language): http://www.doae.go.th/LIBRARY/html/detail/longgong/long1.htm


 * This material relies heavily on content issues and I don't really have expertise to go into it to decide if you are correct or not. What I would suggestions are...
 * You can be WP:BOLD and make the changes yourself. []
 * You can open up the issue for discussion on the relevant talk pages. Talk:Lansium_domesticum / WikiProject Plants
 * I hope this helps you move the issue forward, you can re-open the helpme tag if it doesn't.
 * Cheers,  Jaakobou Chalk Talk  08:45, 6 June 2008 (UTC)