User talk:Sisizhenyu/sandbox

Hi Sisizhenyu, I reviewed your sandbox and came up with some suggestions that might be helpful. The “Penicillium spinulosum” part (the description part) might look better if it is above the “contents” part, because this may make the subject stand out. And also, there might be a few typos that you might consider to fix, such as “evidence” in the history part. In the same part, you mentioned “based on Thom’s notes” and then used mycobank database as reference; it might be better to cite the original book, Cultural studies of species of Penicillium. The book is available online (http://www.biodiversitylibrary.org/title/4882#page/6/mode/1up) and it has great detailed facts, descriptions and studies about Penicillium spinulosum, which might provide you a great deal of information. With respect to the “Growth and morphology” section, the structure could be improved and the information of its morphology is missing. The temperature of its growth is mentioned in the first paragraph and the temperature of growth is again listed as the second point. Maybe it is better to incorporate the second point and even the third point into the first paragraph and make a comprehensive description of its growth; meanwhile, adding some information about its morphology and making it the second point of this section might be a nice option. The Thom’s notes have a detailed description of its morphology. For “Physiology” and “Habitat and ecology” sections, works like,  “The presence of Penicillium and Penicillium mycotoxins in food wastes”, “Mycotoxin production by fungi isolated from stored grains”, and “Modelling mould spoilage in cold-filled ready-to-drink beverages by Aspergillus niger and Penicillium spinulosum” might provide you with some constructive facts and ideas to elaborate your existing ideas. In addition, I found one interesting characteristic of this fungus, which is its high yield of fat on glucose medium under certain chemical conditions. There are some relative works you might be interested in: “The component fatty acids of Penicillium spinulosum fat”, “The biosynthesis of fat in submerged cultures of Penicillium spinulosum”, “Fat production from cane molasses by Penicillium spinulosum: a study on substances in cane molasses interfering with fat production” and a lot more articles that might draw your attention on U of T libraries website. One more thing, it might be better to put the references in Alphabetical order as suggested by our professor. (all of the sources I suggested can be found on our school library website). Thanks very much for the patience and hope you all the best!

Review from Xu Ji
Hey Sisizhenyu, I read your article and here are some of my suggestions. First, it is good that you followed the template provided by the prof but it is better if you can add more information. However, overall you did provide a general information on the fungus, which is really good. However, I think it should be better if you remove the species name out of the content section (remove the heading) and italicize the species name of your fungus as professor suggested. Also, you have five sources and I think if possible you should find more sources to make your article more elaborate instead of giving only the general information. I searched Penicillium spinulosum on PubMed and our library website, there are few cases reported on the fungus and its potential to cause inflammatory response. This may be a good way to make your article more detailed and elaborate. The last thing I want to add is in the reference section, it seems there are missing information since some part of the references are marked with red color. Therefore it is better if you can review your reference format and make some necessary modifications Xuji94 (talk) 18:33, 28 October 2016 (UTC)

Peer Review by Bedrosmi
I have read your article and can see that you have created a good foundation from which you can build on. Here are some basic tips to help improve your page as a whole:

1. Always italicize the name of your species.

2. You must refer to your fungus by its full name the first time, but as P. spinulosum during subsequent instances.

3. Utilize the “link” tool in the editing bar for preexisting wiki facts – it is a fast and helpful way for your readers to research terms they are unfamiliar with.

4. Remove the first category titled “Penicillium spinulosum” and replace it with a short introductory paragraph using key points about the fungus, such as what characteristic is it best known for and what type of environment does it thrive in.

5. Edit simple grammatical errors – capitalize the term “fungi” in the taxobox categorized under kingdom.

A search through the university’s library database for Penicillium spinulosum turned up several articles. I selected a couple that I’ve found to be particularly useful. It is critical that you only include sources that are both credible and reliable, such as those that have been peer reviewed by the by the scientific community. Complete course training for modules such as “evaluating articles and sources” and “sources and citations” to gain a better understanding of Wikipedia rules and expectations. Good luck! Bedrosmi (talk) 22:33, 28 October 2016 (UTC)
 * This article is an experimental report that describes features of the fungi related to both its growth and resistance to spoilage. These characteristics are predicted by 5 factors, pH, titratable acidity, sugar content, sodium benzoate, and potassium sorbate levels. You can use this information to infer about the type of environment best suited for your fungal species.
 * This article examines the potentially harmful respiratory effects that P. spinulosum may have on animals in its surroundings. It discusses the pathways by which its spores initiate inflammatory and toxic responses in the lungs. You can utilize this information to expand your page by creating a new category that describes the pathogenic characteristics associated with your fungus.

Review by zoensy
I would like to suggest that to add the synonyms on the taxobox. Also P. spinulosum are not italicized in the article. Besides of ready-to-drink beverages, I also found articles that P. spinulosum is inducing food-spoilage in fruit, and chestnuts. Also, I think it would be interesting to include the spinulosin, a metabolite product named after the fungus. It has antibacterial property. It's been included in natural hair dye patents but I'm not sure about the function of it yet. On the Biosynthesis of Spinulosin in Penicillum spinulosum" by Gosta and "Spinulosin and fumagatin, metabolic products of Penicillium spinulosin Thom and Aspergillus fumigatus Fresenius" by Oxford and Raistrick seems to be good articles to understand the chemical. Also, as mentioned by others, please double check your references. It's probably easier and better to use the ISBN and doi to search your reference, so it would eliminate the problems of citing through web page. Zoensy (talk) 04:21, 29 October 2016 (UTC)