text:
History of wireless telegraphy and broadcasting in Australia/Topical/Biographies/Frank Randell Bradley/Wikipedia

Frank Randell Bradley (1884-1963), was a career Commonwealth public servant with the Postmaster-General's Department and its South Australian predecessor. He commenced employment at age 13 as a Messenger in 1898 at the Mannum Post Office. Bradley received his university entrance certificate in 1903 and was then promoted to junior assistant in the Electrical Branch of the PMGD (SA). He studied electrical engineering at the School of Mines and Industries, Adelaide and progressed to Assistant Electrician and Instrument Fitter. He qualified as a telegraphist in 1909, but continued as Instrument Fitter until appointment as Mechanic, then Assistant Engineer. In the latter role he transferred to Victoria in 1914 to the PMGD Central Staff in the Chief Electrical Engineer's Office under John Hesketh. He played a major role in testing and deployment of the Murray Multiplex system in the early 1920s. Bradley was amongst the earliest post WW2 wireless experimenters holding a licence in 1923 under callsign 3ZK. After rising to State Sectional Engineer, in 1928 he was promoted to Superintendent, Telegraph Branch. In 1930 he transferred to a similar position in Sydney. Bradley was heavily involved with both the Institution of Engineers Australia and the Royal Historical Society. Famously involved in a non-suited libel action by a junior because of a poor performance report, concluding in the full court of the Supreme Court. Further promoted in 1937 as Superintendent, Mails. Again prominent in 1940 due to leaked wartime instruction to intercept the mail of union leaders. Further promoted to Deputy Director, Posts and Telegraphs (Qld) in 1945 in the position formerly held by James Joseph Malone. In 1946 transferred to a similar position in NSW. In 1948, appointed as Australia's representative on the Commonwealth Communications Council, concurrently representing the Postmaster-General's Department in London. He retired in 1950 and passed in 1963.

Early life and family
Frank Randell Bradley was born 16 July 1884 at North Adelaide, South Australia, first child of George Frank Bradley and Elizabeth Hannah Randell. George was born 7 October 1854 at Exeter, Devon, England and learned his trade of painter and decorator from his father, Master Painter, John Bradley. He migrated to South Australia in the late 1870s. Elizabeth was born 14 June 1858 at Gumeracha, South Australia, first daughter of William Richard Randell, politician and pioneering River Murray steamboat operator. George and Elizabeth married 22 October 1883 at Gumeracha. There were 7 children of the marriage:
 * Frank Randell Bradley: born 1884, North Adelaide; died 1963, Killara (the subject of this article).
 * Beavis Bradley: born 1886, North Adelaide; died 1891, Magill, as a child
 * Morton Bradley: born 1888, Magill; died 1964, SA
 * Hubert Charles Bradley: born 1889
 * Mignon Bevis Bradley: born 1891
 * Alfred Lake Bradley: born 1893
 * Donovan Rowe Bradley: born 1894, died 1915 of meningitis while enlisted with the A.I.F.

George Frank Bradley (1854-1916). His mother was Elizabeth Hannah Randell (1858-1940).

Jeffryes was born in Queensland in 1884, second son of Henry Jeffryes and Helena (sometimes Ellen) Jeffryes née White. His father was a postmaster and telegraphist with the Queensland Post and Telegraph and following federation with the Postmaster-General's Department. Sidney's given name is indexed as Sydney in the records of the Queensland Registrar of BMD, but this may simply be a transcription error. His father Henry was a child of Henry Jeffryes and Sarah Jeffryes née Bland. After a long career with the Post Office, his father passed in 1910. His mother Helena was born in Essex, England ca 1853 and her father was William White. She died in 1932. There were at least seven children of the marriage: The family grew up in Allora. His father Henry spent almost 20 years in the district from 1889. He was initially assistant in charge of the local post office, but in September 1899 was appointed officer in charge. The death due to pneumonia of Sidney's younger brother Frank in July 1902 was a major tragedy for the family. A marble mural tablet to Frank's life was unveiled at the Allora State School in December 1902. Sidney's father was transferred to the Emerald Post Office in April 1909, after nearly 20 years at Allora. The community held a public farewell for Henry at the Allora Town Hall and he was presented with a purse of sovereigns. By the time of the transfer to Emerald, Henry's family were mostly grown and his own health was failing. Only his wife relocated with him, and when he passed in 1910, there was little connection with Emerald and she relocated to the larger provincial centre of Toowoomba where she passed in 1932.
 * Louisa Ellen. Married Thomas Maxwell Gibb in 1898.
 * Ivy Llalah (likely Lalla), born 1875. Married Walter Henry Donely in 1894.
 * Ida Dorothea Maud, born 1879. Married Robert George Denny in 1904.
 * Hulbert Trevannion, born 1881, died 1946. Teacher Gundiah (1910s). Married Isabel Jeffryes née King (died 1946) in 1906.
 * Norma Fanny, born 1882.
 * Sidney (alt Sydney) Harry, born 1884.
 * Francis ("Frank') Edwin, born 1886. Died young 1902 at Allora.
 * Constance ("Connie") Eva, born 1888. Died 1949. Achieved unwanted prominence in an inheritance dispute.

Telegraphy was a major part of the activities of any rural post office and there can be no doubt that Sidney learned morse code and telegraphy with his father. The Postmaster-General's department discouraged any staff experiments in wireless after federation. But from 1897, news of Marconi's succession of wireless telegraphy achievements spanning greater and greater distances, filled the newspapers of the day. At this time many private experimenters were operating without licences and in a remote location such as Allora, the temptations to experiment would have been strong.

Telegraphist
The Commonwealth of Australia Gazette records Jeffryes as being employed on a temporary basis from 26 March 1909 as a Telegraphist at Sydney for a period of three months. This appointment was renewed again June 1909, September 1909 , and finally December 1909. But mere telegraphy did not offer the excitement or pecuniary rewards of a wireless operator of the day and his career progressed.

Wireless training
In the late 1800s, fitting of wireless equipment on the great steamships carrying mail between Great Britain and Australia was becoming commonplace and following Australia's belated establishment of a network of coastal stations from 1910, many of the larger coastal vessels around Australia were also fitted out. The Australasian Wireless Co., Ltd. won the contracts with the Australian Government to establish a network of coastal wireless stations around Australia using Telefunken transmitters and receivers. This gave the firm a strong marketing edge in the supply of equipment to local shipping to utilise the coastal station network. Frequently the sale package also included provision of skilled personnel to operate and maintain the equipment. While the Marconi Telefunken College of Telegraphy as a formal training facility had not yet been established, the company did undertake internal training of potential operators. Jeffryes is reported as having qualified as a wireless operator with Australasian Wireless Co., Ltd.

Coastal shipping
In October 1911, Jeffryes had a small taste of fame which was reported in the Sydney Sun: "Record by the Kyarra. Mr. S. H. Jeffryes, wireless operator on the A.U.S.N. Co.'s Kyarra, which was fitted up by the Australasian Wireless Co., Ltd., has put up a record for overland wireless messages between ships. His report says:— "Coming into Adelaide on the 18th Instant, distant from Adelaide 140 miles, I picked up the Cooma. This exceeds the records of that of the Cooma and Riverlna four months ago from Townsville to the Bight by a small margin of about 40 miles. The conditions were absolutely normal on the night, a fact which could hardly be said of the occasion four months ago, which was a night on which every operator got good distances, myself and the Levuka getting 2100 miles. It is claimed by the Cooma and Riverina that the distance was 2300 miles. This is not so, as direct it is not more than 1500 miles, but even this is equivalent to almost twice as much by sea. I thus claim to have established an Australasian record for transmission and reception over land, beating the previous one by 40 miles."

It was common in this era for ship wireless officers to move frequently between ships. At the time of Jeffryes' appointment to the AAE he was reported as having been most recently on the SS Westralia.

Antarctic preparations
The AAE expedition was the first Antarctic expedition in history, and the only one during the Heroic Age of Antarctic Exploration, to maintain radio contact with its country of origin. Only a high power facility of comparable capacity to those recently established at Sydney (VIS) and Perth (VIP) would have been capable of direct communication between Hobart and Cape Denison and this would have been prohibitively expensive and resource hungry for the expedition. It was decided to establish an intermediate station at Macquarie Island, and by halving the maximum distance for each signal to traverse, it was expected that the 2kW Telefunken transmitters of the Australasian Wireless Co., Ltd. would enable reliable communication.

Jeffryes had a keen interest in both Antarctica and wireless telegraphy and when the first call for applications to join the AAE was made, he sought an appointment as wireless operator. But at that time his length of experience as a telegraphist and wireless telegraphist was not great and he was not successful. Douglas Mawson appointed Walter Henry Hannam who was associated with the prominent patriot George Augustine Taylor and had himself been involved with the establishment of the Wireless Institute of Australia.

A series of tragedies and mishaps had led to the Cape Denison shore base on Antarctica being kept open for a second winter, March–December 1913. But there had been some tension between Mawson and Hannam and in January 1913, Hannam elected to return home after his year at Macquarie Island and Cape Denison. The intermediate station that he set up at Wireless Hill on Macquarie Island was fully functional and providing sterling service exchanging messages with the Hobart coastal station VIH. But there had been ongoing issues with both transmission and reception at Cape Denison, and only occasional messages were got out. This failure prevented the expedition fulfilling the terms of its contract with Australian and London Press in providing timely updates on the activities and status of the expedition. The replacement wireless officer would bring with him improved wireless telegraphy receivers (sensitivity of the crucial detectors was taking great strides at the time) which it was expected would make the Cape Denison station fully effective.

An appeal was made for a wireless operator to serve during the second winter of the AAE, and now Jeffryes was given the appointment.

In Antarctica
Jeffryes arrived at the Cape Denison shore base in February 1913 as the base was enduring a near-nightmare situation. The expedition's leader and commander, Douglas Mawson, stumbled into the base, the sole survivor of a sled dog probe eastward along the previously unknown interior coastline of the Australian Antarctic Territory. As the new wireless operator, Jeffryes was able to start the relay of communications that would inform Australia of the expedition leader's survival. However, within days of Mawson's arrival, the Antarctic winter began.

Mawson's expedition hut was located close to what was then the location of the South Magnetic Pole, and continued radio interference and static associated with polar conditions threatened the base's minimal ability to contact Macquarie Island. The expedition leader at first admired Jeffryes's assiduity with earphones and Morse-code key, but grew increasingly guarded in his praise. In Mawson's words, Jeffryes "applied himself to work with enthusiasm and perhaps an over-conscientious spirit." Climate conditions outside the hut made winter outdoor exercise impossible, leading to cabin fever. All the expeditioners would have been familiar with tales of Antarctic winter madness and particularly the problems of the Belgian Antarctic Expedition. Conditions at Cape Denison were clearly worse than those on the Belgica due to the Katabatic wind which because of the unique geography is at its upper extreme in the vicinity.

In July 1913, as Antarctica neared midwinter, wireless operator Jeffryes began to present symptoms of paranoia to his fellow shore-party winter explorers, none of whom knew how to receive or transmit messages in Morse code. Expedition leader Mawson began to encourage another expedition member, airman Frank Bickerton, to learn Morse code as quickly as possible. Jeffryes's condition waxed and waned; for some weeks his comrades believed he was recovering, but in September of the same year the radioman experienced a psychotic break and began transmitting a message, through Macquarie Island, to Australia. Declaring himself to be the only sane man on the expedition, Jeffryes accused all of his comrades of having joined a criminal conspiracy to murder him. Mawson thereupon relieved Jeffryes of his duties.

Return home
In December 1913, the expedition's vessel Aurora relieved the troubled Antarctic shore party.

Jeffryes was excluded from the welcoming celebrations in Adelaide due to his medical status. Yet he was paid off two days after arrival at Adelaide. Mawson stated subsequently that he believed that Jeffryes had returned to full health: "Later on Jeffreys improved, and on the arrival of the ship he became quite normal, and in that condition he was landed at Adelaide we believing that he would never again have any further trouble of the kind. On the return voyage Dr. Maclean occupied the same cabin with him, and kept him closely under observation. Dr. Maclean reported to me that Jeffreys was quite well and no thought ever entered our mind that he would not travel straight home without risk. In fact his condition was so good that I decided not to make any mention of the matter to his people.

In March 1914 it was realised that Jeffryes had not returned to the family home in Toowoomba and was missing. Six days later he was found near Stawell, exhausted and starved, having lived on roots and grubs, and drinking water from stagnant pools. He was arrested, clearly in a psychotic break and presented at the Stawell Court. His poignant plea from the dock was "Let me go back and die, where I have hidden my trunk, in the silence of the ranges." The Court committed Jeffryes to the Ararat Asylum.

His mental condition was diagnosed as paranoid schizophrenia while he was confined to the Aradale Mental Hospital in Ararat, Victoria. Letters from the health center, written to Mawson in 1915, testify to his challenges. Little is known of his later life.

Legacy and late life
Jeffryes' meticulous records of wireless reception quality during the second year of the Australasian Antarctic Expedition were correlated by himself, and by other expeditioners, with other observations of variables such as magnetic readings, auroral intensity, and St Elmo's Fire. These identified, perhaps for the first time, the impacts of Antarctic conditions upon low frequency radio wave propagation.

The expedition's head and designated spokesman, Douglas Mawson, had little to say in his published histories about Jeffryes' active service in Antarctica. For almost 100 years, the unfortunate wireless operator's name was suppressed from most Antarctic records. But in August 2010, the Australian Antarctic Division honored Jeffryes for his pioneering winter service by naming a previously unnamed glacier after him. The Jeffryes Glacier is located at 67°4' South, 143°59' East, in the Australian Antarctic Territory. It should not be confused with the Jeffries Glacier.

In December 2013, the first opera to be based on Mawson's 1911–14 expedition to Antarctica, The Call of Aurora (by Tasmanian composer Joe Bugden) was performed at The Peacock Theatre in Hobart. A chamber opera, The Call of Aurora investigates the relationship between Douglas Mawson and his wireless operator, Sidney Jeffryes.


text: Category:Book:Aymara

license: Creative Commons - Attribution Share-Alike - https://creativecommons.org/licenses/by-sa/4.0/

title: Category:Book:Aymara


text: Category:Book:Electronic Properties of Materials


text:
Cookbook:Food Safety and Sanitation

Foodborne illness usually arises from improper handling, preparation, or storage of food. Good hygiene practices before, during, and after food preparation can reduce the chances of contracting an illness. There is a consensus in the public health community that regular hand-washing is one of the most effective defenses against the spread of foodborne illness. The action of monitoring food to ensure that it will not cause foodborne illness is known as food safety. Foodborne disease can also be caused by a large variety of toxins that affect the environment. Furthermore, foodborne illness can be caused by pesticides or medicines in food and natural toxic substances such as poisonous mushrooms or reef fish.

Biological contaminants
 Proportion of bacteria in the United Kingdom, 2000  Bacteria are a common cause of foodborne illness. The United Kingdom, in 2000, reported the individual bacteria involved as the following: Campylobacter jejuni 77.3%, Salmonella 20.9%, Escherichia coli O157:H7 1.4%, and all others less than 0.56%. In the past, bacterial infections were thought to be more prevalent because few places had the capability to test for norovirus and no active surveillance was being done for this particular agent. Toxins from bacterial infections are delayed because the bacteria need time to multiply. As a result, symptoms associated with intoxication are usually not seen until 12–72 hours or more after eating contaminated food. However, in some cases, such as Staphylococcal food poisoning, the onset of illness can be as soon as 30 minutes after ingesting contaminated food.

Viral infections make up perhaps one third of cases of food poisoning in developed countries. In the US, more than 50% of cases are viral and noroviruses are the most common foodborne illness, causing 57% of outbreaks in 2004. Foodborne viral infection are usually of intermediate (1–3 days) incubation period, causing illnesses which are self-limited in otherwise healthy individuals; they are similar to the bacterial forms described above.

Chemical contaminants
The impact of chemical contaminants on consumer health and well-being is often apparent only after many years of processing and prolonged exposure at low levels (e.g., cancer). Unlike food-borne pathogens, chemical contaminants present in foods are often unaffected by thermal processing. Chemical contaminants can be classified according to the source of contamination and the mechanism by which they enter the food product.

Agrochemicals are chemicals used in agricultural practices and animal husbandry with the intent to increase crop yields.

Environmental contaminants are chemicals that are present in the environment in which the food is grown, harvested, transported, stored, packaged, processed, and consumed. The physical contact of the food with its environment results in its contamination.

Cross-contamination
At home, prevention mainly consists of good food safety practices. Many forms of bacterial poisoning can be prevented by cooking food sufficiently, and either eating it quickly or refrigerating it effectively. Many toxins, however, are not destroyed by heat treatment. Techniques that help prevent food borne illness in the kitchen are hand washing, rinsing produce, preventing cross-contamination, proper storage, and maintaining cooking temperatures. In general, freezing or refrigerating prevents virtually all bacteria from growing, and heating food sufficiently kills parasites, viruses, and most bacteria. Bacteria grow most rapidly at the range of temperatures between 40 and 140 °F (4 and 60 °C), called the "danger zone". Storing food below or above the "danger zone" can effectively limit the production of toxins. For storing leftovers, the food must be put in shallow containers for quick cooling and must be refrigerated within two hours. When food is reheated, it must reach an internal temperature of 165 °F (74 °C) or until hot or steaming to kill bacteria.

title: Cookbook:Food Safety and Sanitation


text:
User:Sahil7903

Hello my name is Sahil Shukla and I have created this page on August 21,2020

title: User:Sahil7903


text:
User:Aliehttsham

My name is Aliehttsham.Im a Islamic student and also a islamic writer.My goal to go on Jannatul Firdawus and meet my almighty allah.

title: User:Aliehttsham


text:
Talk:Cyberbotics' Robot Curriculum/Cognitive Benchmarks

Rat's Life Benchmark
The website ratslife.org is no longer operational. The last working capture by archive.org is dated 21st March 2015. As download-links are not captured by archive.org, I see no way of acquiring the ratlife benchmark. Also, the domain was later acquired and converted into a Japanese fitness blog.

Suggestions

 * 1) If someone has access to the ratlife benchmarking software, publish it on the likes of github (might require owner's permission based upon LICENSE)
 * 2) Else, rewrite this page based upon robotbenchmark.net (see the section Online Presence at cyberbotics.com)

Temporary Fix
For now, I'll be switching ratslife.org urls to corresponding links on archive.org. However, this won't be of much help as we can only view the static website and not download the benchmarking tool.

-- User:BishtSarthak 9:52, 22 August 2020 (UTC)


text:
Talk:Cyberbotics' Robot Curriculum

Future of this Book
As 95% of the text has been contributed by a single user User:Trolli101 who was last active around 2011, I have following questions regarding future updates of this book - BishtSarthak (discuss • contribs) 11:31, 22 August 2020 (UTC)
 * 1) Is this book officially associated with cyberbotics.com? (Beyond using their open source software, Webots)
 * 2) Is this book a part of any external curriculum?
 * 3) Should this book serve as a tutorial only for Webots software and e-puck robot hardware?

title: Talk:Cyberbotics' Robot Curriculum


text:
User talk:HerrHartmuth

Belated welcome
Welcome to Wikibooks, HerrHartmuth!

 First steps tutorial Wikibooks is for collaborative development of free textbooks.

You do not need technical skills to contribute. You can easily change most books. Please introduce yourself, and let us know what interests you.

If you already contribute at other Wikimedia projects, our Wikimedia Orientation should quickly get you started. (Would you like to provide feedback on this message?)

  Getting help   Made a mistake?   Goodies, tips and tricks
 * Read the Using Wikibooks book for a friendly introduction to the project, or our help pages for more information.
 * You can get friendly help from the community in the user assistance room or our IRC channel.
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I know you've been hear a while, but I thought you might appreciate this. -- Jules (Mrjulesd) 16:09, 22 August 2020 (UTC)

title: User talk:HerrHartmuth


text:
User talk:Jim Ashby

Welcome
Welcome to Wikibooks, Jim Ashby!

 First steps tutorial Wikibooks is for collaborative development of free textbooks.

You do not need technical skills to contribute. You can easily change most books. Please introduce yourself, and let us know what interests you.

If you already contribute at other Wikimedia projects, our Wikimedia Orientation should quickly get you started. (Would you like to provide feedback on this message?)

  Getting help   Made a mistake?   Goodies, tips and tricks
 * Read the Using Wikibooks book for a friendly introduction to the project, or our help pages for more information.
 * You can get friendly help from the community in the user assistance room or our IRC channel.
 * Upload freely licensed files to Wikimedia Commons. You may request permission to upload fair use files locally. Please include author and source information and a non-free use rationale for non-free files.
 * You can restore a previously saved version.
 * Pages should follow the  naming convention.
 * Need to rename a page? Use the move tab (is available once your account is 4 days old - until then, ask for help).
 * To request a page be deleted, add to the top of the page.
 * Was a page you made deleted? Please read the deletion policy, and check the deletion log to find out why. Also check the RFD archives if applicable. You can request undeletion at WB:RFU, or ask the administrator who deleted the page.
 * Please fill in the edit summary and preview your edits before saving.
 * Sign your name on discussion pages by typing ~~~~
 * User scripts can make many tasks easier. Look at the Gadgets tab of my preferences; check off the boxes for the scripts you want, and hit save!

-- Jules (Mrjulesd) 16:27, 22 August 2020 (UTC)

My screen is not wide
My screen isn't wide, but yea, it should work on most. I think I'll create a template for it, as it seems tedious to manually write a hundred times! Any ideas for names? "Template:Float right" is my only idea. Actually, I'm just gonna go ahead and make it.L10nM4st3r / Roar at me 15:20, 30 June 2022 (UTC)

title: User talk:Jim Ashby


text:
User talk:KarlrodMeehan

Welcome
Welcome to Wikibooks, KarlrodMeehan!

 First steps tutorial Wikibooks is for collaborative development of free textbooks.

You do not need technical skills to contribute. You can easily change most books. Please introduce yourself, and let us know what interests you.

If you already contribute at other Wikimedia projects, our Wikimedia Orientation should quickly get you started. (Would you like to provide feedback on this message?)

  Getting help   Made a mistake?   Goodies, tips and tricks
 * Read the Using Wikibooks book for a friendly introduction to the project, or our help pages for more information.
 * You can get friendly help from the community in the user assistance room or our IRC channel.
 * Upload freely licensed files to Wikimedia Commons. You may request permission to upload fair use files locally. Please include author and source information and a non-free use rationale for non-free files.
 * You can restore a previously saved version.
 * Pages should follow the  naming convention.
 * Need to rename a page? Use the move tab (is available once your account is 4 days old - until then, ask for help).
 * To request a page be deleted, add to the top of the page.
 * Was a page you made deleted? Please read the deletion policy, and check the deletion log to find out why. Also check the RFD archives if applicable. You can request undeletion at WB:RFU, or ask the administrator who deleted the page.
 * Please fill in the edit summary and preview your edits before saving.
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 * User scripts can make many tasks easier. Look at the Gadgets tab of my preferences; check off the boxes for the scripts you want, and hit save!

-- Jules (Mrjulesd) 16:29, 22 August 2020 (UTC)

title: User talk:KarlrodMeehan


text:
Talk:Culinary Arts/Knives

Eddiem0710 (discuss • contribs) 16:33, 22 August 2020 (UTC)

Photo size disproportion
On this page IMO the photos are generally good in themselves, but with the way everything is formatted it looks as if a paring knife, a utility knife, and a chef's knife all have about the same overall length, which is confusing for anyone who's never seen them. Unfortunately, those happen to be the only people who actually need to look at the pictures. :) I can imagine two solutions: keep the same photos but rescale some of them, or take new photos in which the same cutting board is used in every picture, and crop them all to the size of the board instead of to the size of the knife. TooManyFingers (discuss • contribs) 06:35, 26 June 2021 (UTC)

Description of "tourné"
The description of "tourné" as it's currently written might not be false, but it's very poor. I've read it at least three times, I understand every word, and still I have no idea what it's supposed to mean. TooManyFingers (discuss • contribs) 06:52, 26 June 2021 (UTC)

title: Talk:Culinary Arts/Knives


text:
English-Hanzi/Whitening toothpaste cannot change the natural color

Whitening toothpaste cannot change the natural color or discolor the teeth through surface stains or decay.

美白牙膏不能通过表面污渍或腐朽改变天然颜色或使牙齿变色.


text:
User:Buddhiirfan/Collections/Wisdom

 * Using Wikibooks/Starting A New Wikibook

title: User:Buddhiirfan/Collections/Wisdom


text:
User:BishtSarthak

Reading List -
 * Control Systems
 * Embedded Control Systems Design

I'll be mostly working on the Robotics Shelf. At present the books are mostly of DIY category. I hope to be able to add more advanced undergraduate/graduate level content either in existing books or new ones.

title: User:BishtSarthak


text:
User:Thando olwethu

I am Thando and i'm still at School and i love music 🎵🎶

title: User:Thando olwethu


text:
User:JREverest/sandbox/2020-21

This is James Everest's sandbox for Approaches to Knowledge for the academic year 2020-21- please click on the relevant link to access the sandbox for your seminar group.

 * Seminar group X
 * Seminar group Y

title: User:JREverest/sandbox/2020-21


text:
User talk:Helppublic

To edit Wikibooks.

Helppublic (discuss • contribs) 13:34, 23 August 2020 (UTC)

title: User talk:Helppublic


text:
User talk:Ekum Odeh

Hi turkmen we have become new Wikipedia article partners and I have a crush on books so if you love books like me like my page follow up with me on Instagram my email address is ekumodeh@gmail.com and my Facebook name is ekum Odeh Instagram name is ekum obaje beware of my book

Turkmen
Hi there I'm looking for a new friend and book partner the name of my new book is beware of the turkmen Ekum Odeh (discuss • contribs) 19:50, 23 August 2020 (UTC)

Bad you Ekum Odeh (discuss • contribs) 19:52, 23 August 2020 (UTC)

Please stop
-- Jules (Mrjulesd) 21:09, 23 August 2020 (UTC)

Blocked
--Pi zero (discuss • contribs) 12:47, 24 August 2020 (UTC)

I am going to try and make things right by donating 2000$ Ekum Odeh (discuss • contribs) 11:34, 25 August 2020 (UTC)

Unblock me please I need to write new books Ekum Odeh (discuss • contribs) 11:35, 25 August 2020 (UTC)

Wiki House
I think Wikipedia article should think of open an article called wiki house were people can chat and also share thier thought Ekum Odeh (discuss • contribs) 13:22, 25 August 2020 (UTC)

Yes I agree with you (ekumodeh) Ekum Odeh (discuss • contribs) 13:23, 25 August 2020 (UTC)

title: User talk:Ekum Odeh


text:
Exercise as it relates to Disease/The effect of physical activity on major outcomes associated with Alzheimer's dementia

This page is critiquing the article 'Effects of Physical Activity Training in Patients with Alzheimer’s Dementia: Results of a Pilot RCT Study' conducted by Holthoff V, Marschner K, Scharf M, Steding J, Meyer S, Koch R, and Donix M, published in the Public Library of Science Journal in 2015.

What is the background to this research?

 * This study investigates the effect of a home-based physical activity training program on functional ability, clinical symptoms and caregiver burden in patients diagnosed with Alzheimer's disease after 12 and 24 weeks. The primary outcome measure related to performance in activities of daily living.
 * While current research confirms the cognitive benefits of physical activity on the ageing brain, less has been confirmed regarding the effect it may have on people currently diagnosed with Alzheimer's disease.
 * With the incidence of Alzheimer's disease predicted to rise, researching ways to prevent further decline and maintain quality of life in people diagnosed or at risk of Alzheimer's will prove beneficial in the future. Considering there is currently no direct treatment for Alzheimer's, it is urgent to find a away to delay its progress.
 * Physical activity is a cost effective and sustainable way to reduce the burden of this disease.  However, current research fails to provide specific practical recommendations concerning the types, frequency, intensity and duration of physical activity that may be protective against Alzheimer's disease or further decline once diagnosed.

Where is the research from?

 * This research article is published in the Public Library of Science (PLOS one) Journal.
 * The authors of this research have multiple published studies in the area of brain health. However, this does appear to be one of the few studies conducted by these authors that involve a physical activity intervention.
 * While the paper was sponsored, there was no financial sponsoring or scientific contributions by the sponsor. There does not appear to be any conflict of interest or bias in the findings due to this sponsorship.

What kind of research was this?

 * This research was a pilot randomised control trial (RCT) study. This is considered high/moderate quality evidence.
 * In terms of level of evidence, this article is limited by the fact that it is a pilot study. It is therefore categorised as unfiltered information.
 * In the absence of a well-designed systematic review, a RCT is the best research design to investigate prevention and treatment of a condition, such as in the case of physical activity and Alzheimer’s disease.

What did the research involve?
Methodology
 * A total of 30 participants (aged 72.4 +/- 4.3 years) were randomised to either a home-based 12-week physical activity intervention or a control group which involved usual care.
 * Participants in the physical activity intervention group completed 30-minute sessions, 3 times per week with at least one day between sessions. These sessions were conducted with a floor-based ergometer, from a seated position in a chair familiar to the participant. The program changed between passive, motor-assisted, active resistance leg training and change of direction on the movement trainer in order to combine physical and cognitive stimuli.
 * The use of a RCT is appropriate for the desired outcomes of this study.
 * However, the methodology could be improved with the addition of an active control group. This could provide additional information relevant to the potential existence of a dose/intensity-response relationship between physical activity and the major outcomes being investigated.
 * By monitoring the participants response to the exercise, simply by measuring rate of perceived exertion, this would allow a more comprehensive evaluation of the intensity required to induce the changes observed in the results of this study.
 * The study is valid in assessing the effects of physical activity, in combination with cognitive stimulation on patient's with Alzheimer's disease.
 * The reliability of the study may be questioned given the limitations of the study. While the main results of this study support the available literature, a confirmatory study is required, as recognised by the authors.

Limitations
 * Major limitations of the study design include the small sample size, relatively brief intervention in relation to the chronic nature of the disease and the lack of an active control group.
 * There is no specific investigation regarding the additional cognitive stimuli that complimented the physical activity, or how this additional stimulus may be associated with independent effects on some outcome parameters. This makes it difficult to confirm where the effect of the intervention came from.

What were the basic results?

 * A significant difference was observed in the activities of daily living (ADL) total score between the intervention and control group. The control group experienced decreases in ADL performance at week 12 and 24 whereas patients in the intervention group remained stable.
 * Analysis of executive function and language ability revealed considerable improvements in the intervention group in terms of semantic word fluency, while the control group continued worsening.
 * Analysis of the specific behavioural symptoms including depression and anxiety revealed clinically relevant worsening in the controls.
 * Caregiver burden remained stable in the intervention group but worsened in the control group. The researchers attributed this to the behavioural symptoms or lack off. This may be an over-emphasis due to the potential bias as a result of the non-blinding of the caregivers to the intervention.
 * The intervention did not have an effect on the daily activity of participants beyond the study, as measured with a pedometer in the week before and after the intervention. This was interpreted by authors as support for the attractiveness of physical activity training at home to increase the habitual activity level per week.

What conclusions can we take from this research?

 * The conclusions made by the authors suggest that physical activity on a movement trainer in a home-based setting, which combines cognitive and physical demands, might be an effective way to promote physical activity training in patients with Alzheimer’s and modulate caregiver burden.
 * The authors suggest a transfer of benefit to activities of daily living as well as cognitive and physical skills that determine functional abilities in patients with Alzheimer’s Dementia.
 * The conclusions that I have drawn from the results are quite similar. The results certainly suggest a positive correlation between physical activity and the major outcomes of the study but the specific dose and type of exercise is unclear due to the lack of patient monitoring during the intervention.
 * The main findings of this study are confirmed in recent research. A recent meta-analysis assessing the effect of physical activity on cognitive function in diagnosed Alzheimer’s patients demonstrated that physical activity supports improved cognition. Subgroup analysis revealed different levels of outcomes were associated with varied ranges of physical activity although a dose-response relationship was still unable to be established.

Practical advice

 * This article provides practical advice for the general public, health practitioners and also future researchers.
 * For people diagnosed with Alzheimer's disease, incorporating some form of physical activity into a daily/weekly routine may help to prevent the worsening of major symptoms.
 * For researchers interested in confirming a dose-response relationship between physical activity and Alzheimer's, a study which resembles a large randomised control trial, free of bias, with multiple intervention groups may be useful.

Further information/resources
Support resources Related research
 * www.dementia.org.au
 * www.health.gov.au/physicalactivityguidelines
 * The Link Between Physical Activity and Cognitive Dysfunction in Alzheimer Disease
 * Effects of physical activity and exercise on the cognitive function of patients with Alzheimer disease: a meta-analysis


text: Talk:Culinary Arts/Dairy

title: Talk:Culinary Arts/Dairy


text:
How Wikipedia Works/Editing

In subsection:

 * Ch.5 - Basic Editing
 * Ch.6 - Good Writing and Research
 * Ch.7 - Cleanup, Projects, Policy, and Processes
 * Ch.8 - Building Wikipedia's Web
 * Ch.9 - Images, Media, Templates and Special Characters
 * Ch.10 - The Life Cycle of an Article

title: How Wikipedia Works/Editing


text:
VirtualBox/Installation/macOS

Supported Mac OS hosts

 * 10.13 (High Sierra)
 * 10.14 (Mojave)
 * 10.15 (Catalina)

Note that Intel hardware is required for VirtualBox to function on Mac OS hosts.

Download
The VirtualBox installer can be downloaded from the official VirtualBox website. You might want to compare the checksums to verify the integrity of downloaded packages. The SHA256 checksums should be favored as the MD5 algorithm must be treated as insecure!

title: VirtualBox/Installation/macOS


text:
User:JęzykoWariat

I'm from Poland. My username is pronounced [jɛɰ̃zɨkɔˈvɑrʲɑt] in IPA. I'm interested in Lingua Franca Nova.

Este usuario puede contribuir con un nivel elementario de Chavacano de Zamboanga, pero no hay template

title: User:JęzykoWariat


text: Talk:Culinary Arts/Menu

title: Talk:Culinary Arts/Menu


text:
User talk:Itismejackblad 2

Hello

Welcome!
Welcome, Itismejackblad 2!

If you have any questions, you can ask in the assistance reading room or possibly contact me personally. Aranya (discuss • contribs) 04:31, 25 August 2020 (UTC)

Notice
Aranya (discuss • contribs) 04:31, 25 August 2020 (UTC)

title: User talk:Itismejackblad 2


text: Talk:Culinary Arts/Introduction

title: Talk:Culinary Arts/Introduction


text:
User talk:2600:1:962B:1D96:40FB:A4DF:60EA:BA1E

JackPotte (discuss • contribs) 05:35, 25 August 2020 (UTC)


text:
User talk:Swiftestcat

This is my talk page.

title: User talk:Swiftestcat


text:
User:Swiftestcat/sandbox

This is my user sandbox.

title: User:Swiftestcat/sandbox


text:
User:Eddiem0710/Creating a Wikibook Quick Start

3

4

5

6

12

Hello and welcome to Wikibooks. Writing a book is a lot of work. There are easier environments to write in but if you want to write a book to document what you know, make it freely available, and have a lot of people help you then this is the place to be.

If you are new to Wiki then you may find this environment somewhat intimidating. Writing a book is a lot of work under any circumstance but dumping learning a new editing environment with its own peculiar syntax and policies and legal restrictions makes the task seem insurmountable. This document will ease you into this world and you will find it’s not really so hard.

There is a very good article on all the things you need to think about to create a Wikibook at
 * Using Wikibooks/Starting A New Wikibook
 * User:Whiteknight/New Book Guide.

This book, however, is about the nuts and bolts. It will assume you know what your book is about, you have created an outline or have a plan but don't know anything about the Wikibooks environment and formatting syntax. It will guide you through making your first couple of pages with all the necessary syntax, enough to make you feel confident that you can write a book here. Wikibooks is a large project with much going on under the covers so there are numerous ways to do any given task. I’ll show you (usually) one way, not the only way and maybe not the best.

If you are completely new to the wiki environment then the first section is for you. If you have some background you may want to just scan it and use the rest of the doc as a pointer to there to find info you need.

Build the skeleton of the book
So lets start ...

On the far left of the Wikibooks window is a side bar with links to useful information, Most you don't need now. The ones to note now are the Main Page, Help, Using Wikibooks and Reading room.

Move to your User page
On the very top of the Wikibooks page click your user button. This should take you to your home User Page and the text window should be blank except a title with User:YourUserName. This page is yours to edit. You can put anything you want here but there are obviously some policies that should be followed. Assume you are ok if you are not doing anything obscene or violating a copyright.

The main window has a tabbed window. The first tab is Book which contains the text for this page. The second tab, Discussion, it is for discussing the content of this page with others.

Offset to the right a little are several tabs that control what you are seeing on the Book or Discussion tab. When you follow a link to a page and the page exists you will go to the Read tab for the Book page. If the page does not exist then you land with the Edit tab selected giving you an opportunity to create and edit that page. The View history tab will show all the changes made to the page by you or others.

Everything in Wikibooks is about editing a page of text and incorporating the wiki syntax to control formatting of that text. To complicate things there are several families of syntax to control the formatting, The default wiki-Markup, HTML, CSS and probably a lot more but, no worries, we are only going to cover one way for completing a task and it will be easy. You can worry about the others when your experience says you are ready.

I will make the assumption that you have not changed any Preferences. You can do that by clicking the Preferences button in the top header line of the page. Don't change anything about editing yet. We will look at those soon.

Start Edit mode
Now from your User page be sure the Book tab is selected and select the Edit tab. You will find yourself in the basic wiki editor. The editor that you get by default in Wikibooks is adequate to get the job done. Just start typing. The default control keys for highlighting, cutting options apply.

If you are a new user then this edit window should be blank except your user name. If you are not on your user page then don't edit anything because you can mess up stuff for everyone else. You do have the ability to edit nearly any page except those that have been protected by an admin. The admins can always fix it but they already have enough to do.

Add the Link To Your Book
Decide on a name of your book. That takes some thought and the articles mentioned above can help. Right now you need something unique. The easiest way to do it is to type the name in the search box at the to of the page. If you don't see your selected name in the dropdown you are good to go.

Now type the following but replace "The Name of Your Book" with the actual unique name of your book.

The Name of Your Book

Note the name of your book is wrapped by forward and backward double square brackets, i.e., " ". This is how you make an internal link, i.e a link to within Wikibooks. This is part of what is known as Wiki-Markup.

Add the edit summary
Now scroll all the way to the bottom of the page and you will see a space to type the the reason for the edit A checkbox to indicate if this is a minor edit and a checkbox to be notified if some else changes this page. Fill this in if you want. It doesn't matter right now but if you are editing someone elses book you owe them the courtesy of explaining yourself.

Publish changes
Below this you will see several buttons for publishing/saving, previewing or cancelling your change. Select Publish changes. The page should leave the Edit tab and return to the Read tab.

Note that your page should have the text you typed but without the square brackets. The text should be red if the page name you type does not exist. If it is not red then you are linking to someone else's page. If so you should go back into edit mode and change your book name and republish.

Follow the link
If it is red we are ready to create the landing page for your book. Click on the red text.

You should find youself in edit mode of the first page of your book. The title of the page should be the unique name you selected above with a blank edit window under it.

This page is important. It will be the first page that someone coming to your book will see. Right now we will just add something that looks like a table of contents.

Add chapter links
Your book can have links to the subpages which maybe chapters. For instance, if you want chapters like: Introduction

Cool Stuff

More Cool Stuff

Big Ending

You can't name your pages like that. Everybody has an "Introduction". If you named it like that anyone who came across the page would not know which book it belongs to. So your pages must be named "The Name of Your Book/Introduction". Making your page names like this is required by Wikibooks policy and it just makes sense. When the pages are processed for display Wikibooks adds back links to the page it is a subpage of. So if you did get linked to a random page you could follow the links back to the owning books landing page.

This is what you should type into your book page. Introduction

Cool Stuff

More Cool Stuff

Big Ending

Several things to note here. First there is a blank line between each line of text. The process that displays your book ignores single carriage returns and starts a new paragraph if it finds two carriage returns in a row. If you don't put in the extra blank line the whole thing will be run together.

Second note that within the brackets the page name with the slash, "/", in it is separated from the simple name by a vertical bar,"|". The text following the vertical bar is what the reading mode will display.

Third, note that the entire block is bounded by. More markup magic to format the text.

Finally, you may be getting suspicious about why the and   Are not being processed and doing the centering format and creating links. Click the Edit tab at the top of this quick start document and scroll down to to this point. Note that those lines are bounded by. More markup magic. If you want something to look exactly like you type it and not be processed by the wiki text processor then use the “nowiki” markup word.

This brings up a good point. If you can find an example of the formatting you want on another wiki page just use the Edit tab to see how it is done.

Select Publish changes.

Adding pages
Your chapter links should be there and red, indicating the page does not exist. Clicking to follow one will create the page and put you in an editor to start typing the chapter.

Type a little here and publish the page.

You should now be in the Read mode for that page. Note the title at the top of the page it should be something like "The Name of Your Book/Introduction". Right under this there should be "< The Name of Your Book". This is a back link to the parent page of this one.

And you are on your way
That is all there is to it. However, if you want to do fancy stuff like making headings, table of contents, lists, tables, styled text, etc. There is much, much more. But do not be discourage. If you know where to find information it’s not too hard.

The Wiki Language: Wiki-Markup
There are two types of text editors. The visual editors where your text appears stylized as you type it and you could select the text and tell the computer to change the selected texts style. MS Word and most word processing editors are visual editors.

The raw text editor just shows characters with no style or formatting. The style/format information is defined in a special string that bounds the real text. For instance, if you see text that looks like  real text  what is really there in the raw file is  real text . Notice that the string “real text” is bounded by a special formatting string. When this page is displayed in a browser the formatting is applied. (If you don’t believe me select the Edit tab above and scroll down to here and see what is really there.)

This type of editing is called markup. The raw file for the pages displayed in your internet browser is HTML, I.e., Hyper Text Markup Language. Wikibooks uses Wiki-Markup which is a simplified HTML. Wiki-Markup files are translated into HTML to be displayed in your browser

All text documents are like that. There are no red or green or italic or bold characters. Only raw characters with accompanying formatting information. This is true even for MS Word though the formatting information there is very complex. The difference between the two types of editors is how complex the program is for interacting with the text. The visual editor just hides all the underlying details that her raw editor lets you see. ( Wait a minute! Did he just say that visual editors are hiding the truth from us? Yes, I think he did. But what I see are the characters the way I expect to see them.  Yes, but they are really ugly characters with extra information.  So the pretty characters are just ugly characters with extra information.  Yes.  So when I take the ugly character and process it I get the pretty character.    So really the visual editor is just doing what computers are supposed to do.  Process information for us.  Yes, it is really a matter of how you are comfortable working.

Wikibooks has a choice of two raw editors where you see all your formatting and a new, still in beta test, visual editor. In all cases, editing is similar. Type your text, then select the text you want to format then select the appropriate format button.

The basic editor is what you get by default. To use the second level raw editor select Preferences in the header then select Gadgets on the Preferences page. Scroll down about halfway and check the checkbox beside WikiEd then scroll al the way to the bottom and click Save to save your preferences. nothing else is required. One of the buttons in the WikiEd lets you switch back and forth between the default editor and WikiEd. User documentation for WikiEd is at w:User:Cacycle/wikEd help.

For detail of Wiki-Markup go to Using Wikibooks/Wiki-Markup and Editing Wikitext.

w:Help:Edit toolbar

mediawiki:Help:SourceEditor/User guide

w:Help:Introduction to tables with Wiki Markup/1

The header of the editor box contains a set of icons and drop down options for adding formatting to the text. If you know the syntax then you can simply type all that these tabs will do. The B is Bolding. for all the

Templates Ñamespaces,categories


text:
Linux Guide/Reset a forgotten root password

How to reset forgotten root password in a GNU/Linux distribution with GRUB?

If this is a laptop or a desktop which you have next to you then follow these steps.

1. Shut down the device.

2. Start it again. When you see GRUB menu, press the ‘e’ key on the keyboard before the system starts booting.

3. In the GRUB boot options, scroll down and locate the line that begins with ‘linux’. In this line move the cursor to the end, right after ‘ro quiet’. Delete everything after that. Change 'ro' to 'rw'. Append the parameter init=/bin/bash

4. Press Ctrl+x, or F10, to boot.

5. You will see a root prompt.

Remount the filesystem in read/write mode:

6. Set the password of any user(s).

7. Reboot with the command "reboot -f".

7a. or Reboot with the command "exec /sbin/init"

The new password should work now.


text:
User:Synoman Barris/common.js

//UserInfo on all Userpages

mw.loader.load('//meta.wikimedia.org/w/index.php?title=User:SMcCandlish/userinfo.js&action=raw&ctype=text/javascript'); //Remove Wikidata mw.loader.load('//meta.wikimedia.org/w/index.php?title=User:DannyS712/RemoveWikiData.js&action=raw&ctype=text/javascript'); //AutoUndoGlobal mw.loader.load('//meta.wikimedia.org/w/index.php?title=User:WhitePhosphorus/js/AutoUndoGlobal.js&action=raw&ctype=text/javascript'); //Accounts Created //Run mw.loader.load('//en.wikipedia.org/w/index.php?title=User:BrandonXLF/TestCode.js&action=raw&ctype=text/javascript'); mw.loader.load('//meta.wikimedia.org/w/index.php?title=User:DannyS712/AccountsCreated.js&action=raw&ctype=text/javascript'); // Section Remover mw.loader.load( "//en.wikipedia.org/w/index.php?title=User:DannyS712/SectionRemover.js&action=raw&ctype=text/javascript" ); // Citation Identifier mw.loader.load( "//en.wikipedia.org/w/index.php?title=User:SuperHamster/CiteUnseen.js&action=raw&ctype=text/javascript" );

// mw.loader.load('//meta.wikimedia.org/w/index.php?title=User:Krinkle/Scripts/Countervandalism.js&action=raw&ctype=text/javascript'); $(document).ready( function { $('#firstHeading').after( $('.patrollink') ); } ); // rollback sum mw.loader.load( "//en.wikipedia.org/w/index.php?title=User:Nageh/rollbackSum.js&action=raw&ctype=text/javascript" ); // /* Cat-a-lot - changes category of multiple files */ mw.loader.using(['jquery.ui', 'mediawiki.util'], function{	mw.loader.load('//commons.wikimedia.org/w/load.php?modules=ext.gadget.Cat-a-lot'); }); ////////// Cat-a-lot user preferences ////////// window.catALotPrefs = {"watchlist":"preferences","minor":true,"editpages":true,"docleanup":false,"subcatcount":10}; ////////////////////////////////////catALotEnd// // //MYContribs mw.loader.load( "//en.wikipedia.org/w/index.php?title=User:Mvolz/displayContributions.js&action=raw&ctype=text/javascript" ); //Edit war Checker mw.loader.load("//en.wikipedia.org/w/index.php?title=User:Evad37/EditWarChecker.js&action=raw&ctype=text/javascript"); // Six tab button mw.loader.load("//en.wikipedia.org/w/index.php?title=User:js/6tabs-vector.js&action=raw&ctype=text/javascript"); //Wiki gnome mw.loader.load("//en.wikipedia.org/w/index.php?title=User:EpochFail/wikignome.js&action=raw&ctype=text/javascript"); //Adds more menus such as tools and analytical options mw.loader.load('https://meta.wikimedia.org/w/index.php?action=raw&ctype=text/javascript&title=MediaWiki:MoreMenu.import.js'); // My Subpages mw.loader.load( "//en.wikipedia.org/w/index.php?title=User:PrimeHunter/My_subpages.js&action=raw&ctype=text/javascript" ); // by m:user:Hoo man  mw.loader.load('//meta.wikimedia.org/w/index.php?title=User:Hoo_man/active_sysops.js&action=raw&ctype=text/javascript'); if(typeof(activeSysopsConfig) == 'undefined') activeSysopsConfig = {}; activeSysopsConfig.markWikisActiveSysops = true; activeSysopsConfig.markWikisActiveSysopsLessThan = 1; //diff-permalink mw.loader.load('//en.wikipedia.org/w/index.php?title=User:Enterprisey/diff-permalink.js&action=raw&ctype=text/javascript'); // Provides several useful functions for rollback (custom edit summary, mark as bot edits and mass revert) // by m:user:Hoo man  mw.loader.load('//meta.wikimedia.org/w/index.php?title=User:Hoo_man/smart_rollback.js&action=raw&ctype=text/javascript'); if(typeof(smartRollbackConfig) === 'undefined') smartRollbackConfig = {}; smartRollbackConfig.editSummaries = {}; smartRollbackConfig.editSummaries[0] = 'Revert; LTA Vandalism'; smartRollbackConfig.editSummaries[1] = 'Test edits/Assume Good Faith'; smartRollbackConfig.editSummaries[2] = 'UNexplained addition/Removal of huge text'; smartRollbackConfig.editSummaries[3] = 'Link Spamming/Promotional Links/Self Published Links'; smartRollbackConfig.editSummaries[4] = 'Mass changes to the content without consensus/sources/references';

// Next page in selected category mw.loader.load( "//en.wikipedia.org/w/index.php?title=User:Danski454/cat-next.js&action=raw&ctype=text/javascript" ); // Article Quality mw.loader.load("//en.wikipedia.org/w/index.php?title=User:EpochFail/ArticleQuality.js&action=raw&ctype=text/javascript"); //Number of tags in Article mw.loader.load("//en.wikipedia.org/w/index.php?title=User:Ugog Nizdast/displayNumberOfTags.js&action=raw&ctype=text/javascript"); //Last Editor Info mw.loader.load("//en.wikipedia.org/w/index.php?title=User:Eizzen/LastEditor.js&action=raw&ctype=text/javascript"); //InspectChange mw.loader.load("//en.wikipedia.org/w/index.php?title=User:Writ Keeper/Scripts/commonHistory.js&action=raw&ctype=text/javascript"); //Page Info mw.loader.load('//www.mediawiki.org/w/index.php?title=XTools/ArticleInfo.js&action=raw&ctype=text/javascript'); //Deletion Finder mw.loader.load("//en.wikipedia.org/w/index.php?title=User:Writ_Keeper/Scripts/deletionFinder.js&action=raw&ctype=text/javascript"); //FancyDIFF mw.loader.load("//en.wikipedia.org/w/index.php?title=User:Enterprisey/fancy-diffs.js&action=raw&ctype=text/javascript"); mw.loader.load('//meta.wikimedia.org/w/index.php?title=User:Xiplus/TwinkleGlobal.js&action=raw&ctype=text/javascript'); // Unreliable sources detector mw.loader.load("//en.wikipedia.org/w/index.php?title=User:Headbomb/unreliable.js&action=raw&ctype=text/javascript"); //QuickNote

mw.loader.load("https://en.wikipedia.org/wiki/User:Awesome Aasim/quicknote.js?action=raw&ctype=text/javascript"); $.when(mw.loader.using(['mediawiki.util'], $.ready)).done( function {	mw.util.addPortletLink("p-tb", mw.config.get('wgArticlePath').replace('$1', "Project:AutoWikiBrowser/Script"), "JS Wiki Browser", "tb-awbscript", "Run Javascript Wiki Browser"); });

if (mw.config.get('wgCanonicalNamespace')+':'+mw.config.get('wgTitle') === 'Project:AutoWikiBrowser/Script' && mw.config.get('wgAction') == 'view') mw.loader.load('//en.wikipedia.org/w/index.php?title=User:Joeytje50/JWB.js&action=raw&ctype=text/javascript'); mw.loader.using(['mediawiki.util', 'mediawiki.api'], function {

var config = mw.config.get([	'debug',	'wgAction',	'wgArticleId',	'wgCategories',	'wgMonthNames',

'wgNamespaceNumber', 'wgPageName', 'wgRelevantUserName' ]);

$( document ).ready( function {	if ( ( $( '#ca-addsection' ).length > 0 ||		$.inArray( 'Non-talk pages that are automatically signed', config.wgCategories )  >= 0 ) && config.wgAction === 'view' && $.inArray( 'Pages that should not be manually archived', config.wgCategories ) === -1 ) {		var OCAstate = mw.user.options.get( 'userjs-OCA-enabled', 'true' );		var pageid = config.wgArticleId;		var errorLog = { errorCount: 0 };		new mw.Api.get( { action: 'query', prop: [ 'revisions', 'info' ], rvsection: 0, rvprop: 'content', pageids: pageid, indexpageids: 1, rawcontinue: '' } ).done( function ( response0 ) { var thisMonthNum, thisMonthFullName, monthNamesShort, thisMonthShortName, thisYear, archiveNum; var content0 = response0.query.pages[ pageid ].revisions[ 0 ][ '*' ]; /* archiveme */// Find out if there is already an request, and if it is between 1-2 months old if ( config.wgNamespaceNumber === 3 ) { thisMonthNum = new Date.getMonth; thisMonthFullName = config.wgMonthNames[ thisMonthNum + 1 ]; monthNamesShort = [ "", "Jan", "Feb", "Mar", "Apr", "May", "Jun", "Jul", "Aug", "Sep", "Oct", "Nov", "Dec" ]; thisMonthShortName = monthNamesShort[ thisMonthNum + 1 ]; thisYear = new Date.getFullYear; var nowOcto = parseInt( ( ( thisYear * 12 ) + thisMonthNum + 1 ), 10 ); var archiveme = content0.match( /\{\{Archive ?me(\| *date *= *(January|February|March|April|May|June|July|August|September|October|November|December) ([\d]{4}))?\}\}/i ); if ( archiveme === null || archiveme === undefined ) { errorLog.errorCount++; errorLog.archiveme = ' not found.'; } else { /* Archive me found - how old is it? */					var archivemeMonth = archiveme[ 2 ]; var archivemeMonthNum = 0; if ( typeof archivemeMonth === 'number' ) { archivemeMonthNum = parseInt( archivemeMonth, 10 ); } else { for ( var i in config.wgMonthNames ) { if ( archivemeMonth === config.wgMonthNames[ i ] ) { archivemeMonthNum = parseInt( i, 10 ); } else if ( archivemeMonth === monthNamesShort[ i ] ) { archivemeMonthNum = parseInt( i, 10 ); }						}					}					var archivemeYear = parseInt( archiveme[ 3 ], 10 ); var archivemeOcto = parseInt( ( ( archivemeYear * 12 ) + archivemeMonthNum ), 10 ); var archivemeSafe = parseInt( ( nowOcto - 2 ), 10 ); archiveme = archiveme[ 0 ]; }			}			/* counter */// Get the counter value var counterRegEx = new RegExp( '\\| *counter *= *(\\d+)' ); var counter = counterRegEx.exec( content0 ); if ( counter === null || counter === undefined ) { counter = 1; errorLog.errorCount++; errorLog.counter = counter; } else { counter = counter[ 1 ]; archiveNum = counter; }			/* archiveName */// Get the archiveName value var archiveNameRegEx = /\| *archive *= *(.*\%\(counter\)d.*) *(-->)?/; var archiveName = archiveNameRegEx.exec( content0 ); var rootBase = config.wgPageName .replace( /\/.*/g, '' )// Chop off the subpages .replace( /_/g, ' ' );// Replace underscores with spaces if ( archiveName === null || archiveName === undefined ) { archiveName = rootBase + '/Archive ' + counter; errorLog.errorCount++; errorLog.archiveName = archiveName; } else { archiveName = archiveName[ 1 ] .replace( /\| *archive *= */, '' ) .replace( /\%\(year\)d/g, thisYear ) .replace( /\%\(month\)d/g, thisMonthNum ) .replace( /\%\(monthname\)s/g, thisMonthFullName ) .replace( /\%\(monthnameshort\)s/g, thisMonthShortName ) .replace( /\%\(counter\)d/g, archiveNum ); var archiveBase = archiveName .replace( /\/.*/, '' )// Chop off the subpages .replace( /_/g, ' ' );// Replace underscores with spaces var archiveSub = archiveName .replace( /_/g, ' ' )// Replace underscores with spaces .replace( archiveBase, '' );// Chop off the base pagename if ( archiveBase != rootBase ) { errorLog.errorCount++; errorLog.archiveName = 'Archive name mismatch:

Found: ' + archiveName; errorLog.archiveName += ' Expected: ' + rootBase.replace( '_', ' ' ) + archiveSub + '

';				}			}			/* archivepagesize */// Get the size of the destination archive from the API new mw.Api.get( {				action: 'query',				prop: 'revisions',rvlimit: 1,				rvprop: [ 'size', 'content' ],				titles: archiveName,				list: 'usercontribs',				uclimit: 1,				ucprop: 'timestamp',				ucuser: ( ( config.wgRelevantUserName ) ? config.wgRelevantUserName : 'Example' ),				rawcontinue: '',			} ).done( function ( archivePageData ) {				var archivePageSize = 0;				if ( archivePageData.query.pages[ -1 ] === undefined ) {					for ( var a in archivePageData.query.pages ) {						archivePageSize = parseInt( archivePageData.query.pages[ a ].revisions[ 0 ].size, 10 );						archiveName = archivePageData.query.pages[ a ].title;					}				} else {					archivePageSize = -1;					archiveName = archivePageData.query.pages[ archivePageSize ].title;					errorLog.errorCount++;					errorLog.archivePageSize = -1;					errorLog.archiveName = '' + archiveName + '';				}				/* maxarchivesize */// Get the defined max archive size from template				var maxArchiveSizeRegEx = new RegExp( '\\| *maxarchivesize *= *(\\d+K?)' ); var maxArchiveSize = maxArchiveSizeRegEx.exec( content0 ); if ( maxArchiveSize === null || maxArchiveSize[ 1 ] === undefined ) { maxArchiveSize = parseInt( 153600, 10 ); errorLog.errorCount++; errorLog.maxArchiveSize = maxArchiveSize; } else if ( maxArchiveSize[ 1 ].slice( -1 ) === "K" && $.isNumeric( maxArchiveSize[ 1 ].slice( 0, maxArchiveSize[ 1 ].length-1 ) ) ) { maxArchiveSize = parseInt( maxArchiveSize[ 1 ].slice( 0, maxArchiveSize[ 1 ].length - 1 ), 10 ) * 1024; } else if ( $.isNumeric( maxArchiveSize[ 1 ].slice ) ) { maxArchiveSize = parseInt( maxArchiveSize[ 1 ].slice, 10 ); }				/* pslimit */// If maxArchiveSize is defined, and archivePageSize >= maxArchiveSize increment counter and redfine page name. if ( !errorLog.maxArchiveSize && archivePageSize >= maxArchiveSize ) { counter++; archiveName = archiveNameRegEx.exec( content0 ); archiveName = archiveName[ 1 ] .replace( /\| *archive *= */, '' ) .replace( /\%\(year\)d/g, thisYear ) .replace( /\%\(month\)d/g, thisMonthNum ) .replace( /\%\(monthname\)s/g, thisMonthFullName ) .replace( /\%\(monthnameshort\)s/g, thisMonthShortName ) .replace( /\%\(counter\)d/g, counter ); var oldCounter = counterRegEx.exec( content0 ); var newCounter = '|counter=1'; if ( oldCounter !== null && oldCounter !== undefined ) { newCounter = oldCounter[ 0 ].replace( oldCounter[ 1 ], counter ); oldCounter = oldCounter[ 0 ]; } else { errorLog.errorCount++; errorLog.newCounter = newCounter; }				}				/* archiveheader */// Get the defined archive header to place on archive page if it doesn't exist var archiveHeaderRegEx = new RegExp( '\\| *archiveheader *= *(\{\{[^\r\n]*\}\})' ); var archiveHeader = archiveHeaderRegEx.exec( content0 ); if ( archiveHeader === null || archiveHeader === undefined ) { archiveHeader = ""; errorLog.errorCount++; errorLog.archiveHeader = archiveHeader; } else { archiveHeader = archiveHeader[ 1 ]; }				/* headerlevel */// Get the headerlevel value or default to '2' var headerLevelRegEx = new RegExp( '\\| *headerlevel *= *(\\d+)' ); var headerLevel = headerLevelRegEx.exec( content0 ); if ( headerLevel === null || headerLevel === undefined ) { headerLevel = 2; errorLog.errorCount++; errorLog.headerLevel = headerLevel; } else { headerLevel = parseInt( headerLevel[ 1 ] ); }				/* debug */// Table to report the values found. if ( config.debug === true ) { var OCAreport = ' '; mw.notify( $( OCAreport ), { title: 'OneClickArchiver report!', tag: 'OCA', autoHide: false } ); }				var OCAerror = ' The following errors detected: ';				if ( errorLog.counter ) { OCAerror += '• Unable to find |counter= Default value: 1 '; }				if ( errorLog.archiveName && errorLog.archiveName.search( 'defaulted to' ) !== -1 ) { OCAerror += '• Unable to find |archive= Default value: ' + archiveName + ' '; }				if ( errorLog.archiveName && errorLog.archiveName.search( 'mismatch' ) !== -1 ) { OCAerror += '• Archive name mismatch detected. '; }				if ( errorLog.headerLevel ) { OCAerror += ' Unable to find |headerlevel= Default value: 2 '; }				if ( errorLog.archiveHeader ) { OCAerror += ' Unable to find |archiveheader= Default value: "" '; }				if ( errorLog.maxArchiveSize ) { OCAerror += ' Unable to find |maxarchivesize= Default value: 153600 '; }				if ( errorLog.counter || errorLog.archiveName ) { OCAerror += ' • Causing the script to abort. '; }				OCAerror += ' Please, see the documentation for details. ';				var archiverReport = mw.util.addPortletLink(					'p-cactions',					'#archiverNoLink',					'|Archive',					'pt-OCA-report',					'Report for why there are no |Archive links on this page',					null,					null				); $( archiverReport ).click( function ( e ) {					e.preventDefault;					mw.notify( $( OCAerror ), { title: 'OneClickArchiver errors!', tag: 'OCAerr', autoHide: false } );				} ); if ( config.wgNamespaceNumber === 3 && ( errorLog.counter || errorLog.archiveName ) &&				config.debug === true && errorLog.archiveme ) { if ( confirm( 'Click [OK] to post to the top of the page and abort or\n\t[Cancel] to attempt running with default values.' ) === true ) { new mw.Api.postWithToken( 'edit', {							action: 'edit',							section: 0,							pageid: pageid,							text: '\n' + content0,							summary: ' posted with OneClickArchiver.'						} ).done( function {							alert( 'Request for user to set up archiving posted.' );							location.reload;						} ); }				} else if ( config.wgNamespaceNumber === 3 && archivemeOcto >= archivemeSafe ) { /* Archive me request was made, give the user a chance to comply */ } else if ( config.wgNamespaceNumber === 3 && ( errorLog.counter || errorLog.archiveName ) && config.debug === true && confirm( ' found on the top of the page:\n\n\t Click [OK] abort or\n\t[Cancel] to attempt running with default values.' ) === true ) { /* User aborted script */ } else { $( 'h' + headerLevel + ' span.mw-headline' ).each( function {						var sectionName = $( this ).text;						var editSectionUrl = $( this ).parent.find('.mw-editsection a').not('.mw-editsection-visualeditor').first.attr( 'href' );						var sectionReg = /&section=(.*)/;						var sectionRaw = sectionReg.exec( editSectionUrl );						if ( sectionRaw != null && sectionRaw[ 1 ].indexOf( 'T' ) < 0 ) {							var sectionNumber = parseInt( sectionRaw[ 1 ] );							if ( $( this ).parent.prop( 'tagName' ) === 'H' + headerLevel ) {								$( this ).parent( 'h' + headerLevel ).append( ' | ' + 'Archive' + ' ' );								$(this).parent('h' + headerLevel).find('a.archiverLink').attr('title', 'Archive to: "'+archiveName+'"');								$( this ).parent( 'h' + headerLevel ).find( 'a.archiverLink' ).click( function { var mHeaders = ' Retrieving headers... ';									var mSection = 'retrieving section content...'; var mPosting = ' Content retrieved, performing edits...'; var mPosted = ' Archive appended... ';									var mCleared = ' Section cleared... ';									var mReloading = ' All done! Reloading...'; $( 'body' ).append( '
 ' ); $( 'body' ).prepend( '
 ' ); $( '.arcProg' ).append( ' ' + mHeaders + ' ' ); $( '.arcProg' ).append( ' ' + 'Archive name ' + archiveName + ' found, ' + mSection + ' (' + archivePageSize + 'b) ' ); new mw.Api.get( {										action: 'query',										pageids: pageid,										rvsection: sectionNumber,										prop: [ 'revisions', 'info' ],										rvprop: 'content',										indexpageids: 1,										rawcontinue: ''									} ).done( function ( responseSection ) {										var sectionContent = responseSection.query.pages[ pageid ].revisions[ 0 ][ '*' ];										$( '.arcProg' ).append( ' ' + mPosting + ' ' );										var dnau = sectionContent.match( // );										var dnauDate;										if ( dnau === null || dnau === undefined ) {											dnauDate = Date.now;											dnau = null;										} else {											dnau = dnau[ 1 ] + ':' + dnau[ 2 ] + ' ' + dnau[ 3 ] + ' ' + dnau[ 4 ] + ' ' + dnau[ 5 ];											dnauDate = new Date( dnau );											dnauDate = dnauDate.valueOf;										}										if ( dnauDate > Date.now ) {											$( '.arcProg' ).remove;											$( '.overlay' ).remove; var dnauAbortMsg = ' This section has been marked \"Do Not Archive Until\" ' + dnau + ', so archiving was aborted.

Please, see the documentation for details. ';											mw.notify( $( dnauAbortMsg ), { title: 'OneClickArchiver aborted!', tag: 'OCAdnau', autoHide: false } ); } else { var archiveAction = 'adding section'; if ( archivePageSize <= 0 || ( archivePageSize >= maxArchiveSize && !errorLog.maxArchiveSize ) ) { sectionContent = archiveHeader + '\n\n' + sectionContent; archiveAction = 'creating'; mPosted = ' Archive created... ';											} else { sectionContent = '\n\n

\n' + sectionContent; }											if ( dnau != null ) { sectionContent = sectionContent.replace( //g, '' ); }											new mw.Api.postWithToken( 'edit', {												action: 'edit',												title: archiveName,												appendtext: sectionContent,												summary: '/* '+sectionName+' */ archived using OneClickArchiver)' } ).done( function { $( '.arcProg' ).append( ' ' + mPosted + ' ' ); new mw.Api.postWithToken( 'edit', {													action: 'edit',													section: sectionNumber,													pageid: pageid,													text: ,													summary: 'OneClickArchived "' + sectionName + '" to ' + archiveName + 												} ).done( function {													$( '.arcProg' ).append( ' ' + mCleared + ' ' );													if ( archivePageSize >= maxArchiveSize && !errorLog.maxArchiveSize ) {														var mUpdated = ' Counter updated... ';														new mw.Api.postWithToken( 'edit', { action: 'edit', section: 0, pageid: pageid, text: content0.replace( oldCounter, newCounter ), summary: 'OneClickArchiver updating counter.' } ).done( function { $( '.arcProg' ).append( ' ' + mUpdated + ' ' ); $( '.arcProg' ).append( ' ' + mReloading + ' ' ); location.reload; } );													} else {														$( '.arcProg' ).append( ' ' + mReloading + ' ' );														location.reload;													}												} ); } );										}									} );								} );							}						}					} );				}			} );		} );		var linkTextD = '1CA is on', linkDescD = 'Disable OneClickArchiver'; var linkTextE = '1CA is off', linkDescE = 'Enable OneClickArchiver'; var linkText = linkTextD, linkDesc = linkDescD; if ( OCAstate === 'false' ) { linkText = linkTextE; linkDesc = linkDescE; $( 'div.archiverDiv, li#pt-OCA-report' ).css( 'display', 'none' ); }		var archiverToggle = mw.util.addPortletLink(			'p-cactions',			'#archiverLink',			linkText,			'pt-OCA',			linkDesc,			'o',			null		); $( archiverToggle ).click( function ( e ) {			e.preventDefault;			/* Toggle the archiveLinks */			$( 'div.archiverDiv' ).css( 'display', function ( _i, val ) { return val === 'none' ? '' : 'none'; });			/* Toggle the toggle link */			$( 'li#pt-OCA a' ).html( function ( _i, val ) { return val === linkTextD ? linkTextE : linkTextD; });			/* Toggle the toggle description */			$( 'li#pt-OCA a' ).attr( 'title', function ( _i, val ) { return val === linkDescD ? linkDescE : linkDescD; });			/* Toggle the error report link */			if ( ( errorLog.counter || errorLog.archiveName ) ) {				$( 'li#pt-OCA-report' ).css( 'display', function ( _i, val ) { return val === 'none' ? '' : 'none'; });			}			/* Toggle default state */			new mw.Api.postWithToken( 'options', { action: 'options', optionname: 'userjs-OCA-enabled', optionvalue: OCAstate === 'true' ? 'false' : 'true' } ).done( function { var resultMsg = 'OneClickArchiver is now ' + ( OCAstate === 'true' ? 'disabled' : 'enabled' ) + ' by default.'; mw.notify(resultMsg); OCAstate = OCAstate === 'true' ? 'false' : 'true'; } );		} );	} } );

}); // mw.loader.load('https://commons.wikimedia.org/w/index.php?title=MediaWiki:Gadget-HotCat.js&action=raw&ctype=text/javascript'); $(document).ready( function { // Remove redlinks if they exist upon pageload redlinks_removeall; }); $(function($) { mw.loader.using( ['mediawiki.util'] ).then( function {		var portletlink = mw.util.addPortletLink('p-tb', '#', 'Remove redlinks');		$(portletlink).click( function(e) { e.preventDefault; // Default parameters, and begin script on regular view of article var loc = window.location.href; var redlinks; var i;			// Gather all redlinks with class "new" redlinks = []; var b = document.getElementsByTagName('b'); for (i = 0; i  0) { localStorage.redlinks = JSON.stringify(redlinks); // If we are in the edit page, then remove redlinks automatically; if we are on the reading page, then go to the edit page if (window.location.href.indexOf('action') >= 0) redlinks_removeall; else window.location = window.location.href.substr(0, window.location.href.indexOf('#'))+"?action=edit"; } else { alert('No redlinks!'); }		});	}); });

function redlinks_removeall { // Automatic removal of redlinks when stored. if (localStorage.redlinks !== "" && localStorage.redlinks !== undefined) { // Gather saved redlinks var redlinks = JSON.parse(localStorage.redlinks); // Regular expression to escape special characters var totalredlinks = 0; RegExp.quote = function(str) { return str.replace(/[.?*+^$[\]\\{}|-]/g, "\\$&"); }; var wpTextbox1 = document.getElementById('wpTextbox1'); for (i = 0; i < redlinks.length; i++) { // Regular expression for piped links and direct links var reglink1 = new RegExp('\\[\\[\\s*('+RegExp.quote(redlinks[i]).replace(/\s/g, "[\\s\\_]*")+')\\s*\\|\\s*([^\\]]*)\\s*\\]\\]','gi'); var reglink2 = new RegExp('\\[\\[\\s*('+RegExp.quote(redlinks[i]).replace(/\s/g, "[\\s\\_]*")+')\\s*\\]\\]','gi'); // Add total number of matches for both if (wpTextbox1.value.match(reglink1) !== null) totalredlinks += wpTextbox1.value.match(reglink1).length; if (wpTextbox1.value.match(reglink2) !== null) totalredlinks += wpTextbox1.value.match(reglink2).length; // Includes categories // Remove category rather than simply convert it to unlinked text if (redlinks[i].substr(0,9) == "Category:") { var reglink3 = new RegExp('\\[\\[\\s*('+RegExp.quote(redlinks[i])+')\\s*\\]\\]\\n','gi'); wpTextbox1.value = wpTextbox1.value.replace(reglink3,""); }			// Remove redlinks and convert to unlinked text wpTextbox1.value = wpTextbox1.value.replace(reglink1,"$2"); wpTextbox1.value = wpTextbox1.value.replace(reglink2,"$1"); }		// Alert for summary of removed redlinks; total in edit summary if (totalredlinks > 0) { document.getElementById('wpSummary').value += "Removed "+totalredlinks+" redlink"+(totalredlinks==1?"":"s")+" via script."; alert("Automatically removed "+totalredlinks+" redlink"+(totalredlinks==1?"":"s")+"!"); } else { // Redlinks were seen in the article but none were found in the wikicode - check the nevigational boxes for these redlinks alert('No redlinks in the article! (Check transcluded templates and the navigational boxes.)'); }		// Remove the template(s) wbTextbox1.value = wbTextbox1.value.replace(/\{\{[Cc]leanup-?\s*[Rr]ed\s*[Ll]inks?[^\}]*\}\}/g, ""); wbTextbox1.value = wbTextbox1.value.replace(/\{\{[Rr]ed\s*links?[^\}]*\}\}/g, ""); wbTextbox1.value = wbTextbox1.value.replace(/\{\{[Tt]oo many red links[^\}]*\}\}/g, ""); // Clear all saved redlinks localStorage.redlinks = ''; } } mw.loader.load( 'https://en.wikipedia.org/w/index.php?title=User:Alex_21/script-functions.js&oldid=975890371&action=raw&ctype=text/javascript' ); importScript( 'User:Majavah/script-redlinks.js' ); // Backlink: User:Majavah/script-redlinks.js

title: User:Synoman Barris/common.js


title: User:Synoman Barris/JWB-settings.json


text:
User:Synoman Barris/vector.js

// Twinkle has moved! // - see WP:TW for more information // - for the code, see MediaWiki:Gadget-Twinkle.js

// This will automatically enable the gadget in the user's preferences mw.loader.using(['user.options', 'mediawiki.api']).then(function {   if (!mw.user.options.get('gadget-Twinkle')) {        new mw.Api.saveOption('gadget-Twinkle', 1);    } });

title: User:Synoman Barris/vector.js


text:
Wikijunior:Africa/Ivory Coast

Ivory Coast, official name:Republic of Côte d'Ivoire, is a country located in Western Africa. Ivory Coast’s capital is Yamoussoukro, though the largest city is Abidjan. Its currency is West African CFA franc.

Economy
Ivory Coast is the World’s largest producer and exporter of Cocoa beans

title: Wikijunior:Africa/Ivory Coast


text:
Wikijunior:Africa/Liberia

Liberia, official name:Republic of Liberia, is a country located in Western Africa. Liberia’s capital is Monrovia. Its currency is the Liberian dollar.

People
It has a total population of about 5 million people

title: Wikijunior:Africa/Liberia


text:
User:Upadhyay Akash

Akash Upadhyay was born on 3 May 2002 in the metropolitan city of Uttarpardesh.

title: User:Upadhyay Akash


text:
Wikijunior:Africa/Namibia

Namibia is a country in Southern Africa. It is the driest country in the Sub-Saharan Africa hence one of the least populated countries in the world.There are two currencies being used in Namibia: Its capital city is called Windhoek
 * The Namibian dollar
 * The South African Rand

Geography
At 825,615 km2 (318,772 sq mi),[59] Namibia is the world's thirty-fourth largest country.

People
Namibia has a population of 2.6 million people and a stable multi-party parliamentary democracy

title: Wikijunior:Africa/Namibia


text:
Wikijunior:Africa/Madagascar

Madagascar, officially the Republic of Madagascar and previously known as the Malagasy Republic, is an island country in the Indian Ocean, approximately 400 kilometres (250 miles) off the coast of East Africa. At 592,800 square kilometres (228,900 sq mi), Madagascar is the world's second-largest island country. Its capital city is Antananarivo. The main currency is the Malagasy ariary.

Geography
At 592,800 square kilometres (228,900 sq mi), Madagascar is the world's 47th largest country,the 2nd largest island country and the fourth-largest island.

Government
Madagascar is a semi-presidential representative democratic multi-party republic, wherein the popularly elected president is the head of state and selects a prime minister, who recommends candidates to the president to form his cabinet of ministers.

Economy
The main economic resources of Madagascar are tourism, textiles, agriculture, and mining.

title: Wikijunior:Africa/Madagascar


text:
Wikijunior:Africa/Chad

Chad (officially known as Republic of Chad) is a landlocked country in north-central Africa. Its capital is called N'Djamena. Its currency is known as Central African CFA franc.

Geography
At 1,284,000 square kilometres (496,000 sq mi),Chad is the world's 20th-largest country.

Economy
The United Nations' Human Development Index ranks Chad as the seventh poorest country in the world, with 80% of the population living below the poverty line.

title: Wikijunior:Africa/Chad


text:
Cookbook:Charcuterie

Charcuterie is part of the garde manger chef's repertoire. Originally intended as a way to preserve meat before the advent of refrigeration, charcuterie is prepared today for the flavors flavors derived from the preservation processes.

Forcemeat
Forcemeat is a mixture of ground, lean meat emulsified with fat. The emulsification can be accomplished by grinding, sieving, or puréeing the ingredients. The emulsification may either be smooth or coarse in texture, depending on the desired consistency of the final product. Forcemeats are used in the production of numerous items found in charcuterie. Meats commonly used in the production of forcemeats include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is often used for the fat portion of forcemeat, as it has a somewhat neutral flavor.

In US usage, there are four basic styles of forcemeat. Straight forcemeats are produced by progressively grinding equal parts pork and pork fat with a third dominant meat which can be pork or another meat. The proteins are cubed and then seasoned, cured, rested, ground and then placed into desired vessel. Country-style forcemeats are a combination of pork, pork fat (often with the addition of pork liver) and garnish ingredients. The finished product has a coarse texture. The third style is gratin, which has a portion of the main protein browned; the French term gratin connotes a "grated" product that is browned. The final style is mousseline, which are very light in texture using lean cuts of meat usually from veal, poultry, fish, or shellfish. The resulting texture comes from the addition of eggs and cream to this forcemeat.

Sausage
The word sausage is derived through French from Latin, as the sausage-making technique involves placing ground or chopped meat along with salt into a tube. The tubes can vary, but the more common animal-derived tubes include sheep, hog, or cattle intestinal linings. Additionally, animal stomachs and bladders, as well as edible artificial casings produced from collagen and inedible plant cellulose or paper are also used. Inedible casings are primarily used to shape, store, and age the sausage. The two main variants of sausage are fresh and cooked. Fresh sausages involve the production of raw meat placed into casings to be cooked at a later time, whereas cooked sausages are heated during production and are ready to eat at the end of production.

Emulsified sausage
Emulsified sausages are cooked sausages with a very fine texture, using the combination of pork, beef, or poultry with fat, salt, cure, flavorings, and water. These ingredients are emulsified at high speed in a food processor or blender. During this process, the salt dissolves the muscle proteins, which helps to suspend the fat molecules. Temperature is an important part of the process: if the temperature rises above 60 °F (16 °C) for pork or 70 °F (21 °C) for beef, the emulsion will not hold and fat will leak from the sausage during the cooking process.

Pâté, terrine, galantine, roulade
Pâté and terrines are often cooked in a pastry crust or an earthenware container. Both the earthenware container and the dish itself are called a terrine. Pâté and terrine are very similar: The term pâté often suggests a finer-textured forcemeat using liver, whereas terrines are more often made of a coarser forcemeat. The meat is chopped or ground, along with heavy seasoning, which may include fat and aromatics. The seasoning is important, as they will generally be served cold, which mutes the flavors.

The mixture is placed into a lined mold, covered, and cooked in a water bath to control the temperature, which will keep the forcemeat from separating, as the water bath slows the heating process of the terrine. Pâté and terrine are generally cooked to 160 °F (71 °C), while terrine made of foie gras are generally cooked to an internal temperature of 120 °F (59 °C). After the proper temperature is reached, the terrine is removed from the oven and placed into a cooling unit topped with a weight to compact the contents of the terrine. It is then allowed to rest for several days to allow the flavors to blend.

Galantine is a chilled poultry product created after the French Revolution by the chef to the Marquis de Brancas. The term galant connotes urbane sophistication. Other origins are suggested: the older French word for chicken géline or galine or the word gelatin. Sources suggest the spelling of gelatin transformed into the words galentyne, galyntyne, galandyne, and galendine.

The galantine is prepared by skinning and boning a chicken or other poultry. The skin is laid flat, with the pounded breast laid on top. A forcemeat is then placed on top of the pounded breast. The galantine is then rolled with the ends of the breast meeting one another. The galantine is then wrapped in cheesecloth and poached in poultry stock until the proper internal temperature is reached.

Roulade is similar to a galantine. The two major differences are instead of rolling the poultry evenly for the ends of the breasts to meet, the bird is rolled into a pinwheel shape, and the roulade is cooled by chilling it after it has been removed from the poaching liquid.

Salt-cured and brined products
Salt serves four main purposes in the preservation of food in the charcuterie kitchen. The first is inducing osmosis: This process involves the movement of water outside of the membranes of the cells, which in turn reabsorb the salted water back into the cell. This process assists in the destruction of harmful pathogens. The second is dehydration, which means the salt pulls excess water from the protein, which aids in the shelf life of the protein, as there is less moisture present for bacterial growth. Fermentation is the third, in which salt assists in halting the fermentation process which would otherwise completely break the meat down. Finally, salt assists in denaturing proteins, which in essence means the structure of the proteins is effectively shifted, similar to the effects of cooking.

Before the discovery of nitrates and nitrites by German chemists around 1900, curing was done with unrefined salt and saltpeter. As saltpeter gives inconsistent results in preventing bacterial growth, nitrate and nitrite (in the forms of sodium nitrite and sodium nitrate) have increased in popularity for their consistent results. Nitrates take a considerably longer period of time to break down in cured foods than nitrites. Because of this, nitrates are the preferred curing salts for lengthy curing and drying periods. Nitrites are often used in foods that require a shorter curing time and are used for any item that will be fully cooked. Eventually, a portion of the nitrates will be converted into nitrites by bacterial action.

Nitrite has multiple purposes in the curing process. One purpose is flavor, the nitrites giving a sharp, piquant flavor to the meat. Second, the nitrites react with substances in the meat to produce nitric oxide. Nitric oxide prevents iron from breaking down the fat in the meat, thus halting rancidity. The binding also creates the characteristic reddish color found in most cured meat. Finally, the nitrite inhibits the growth of botulism-causing organisms that would ordinarily thrive in the oxygen-deprived environment in the sausage casing. German scientists originally named botulism poisoning Wurstvergiftung ("sausage poisoning"). The term botulism derives its name from the Latin term for sausage.

Eating cured and processed meat products has been linked to a small increase in gastric cancer, as well as chronic obstructive pulmonary disease and colorectal cancer. [3] "What is processed meat? - BBC News". 2015-10-26. Retrieved 2015-11-19. The negative effects are presumed to be caused by nitrates and nitrites, as well as nitrosamines which are formed by nitrites reacting with meat. These risks are generally regarded as minimal, and regulations in the United States limit ingoing nitrites to 156 parts per million (0.0156%) (less for bacon) as a precautionary measure.

Curing salt blends
Two main types of curing salt mixture are used by the charcutier. The first is known by multiple names, including "tinted cure mix", "pink cure", "prague powder", or "insta-cure #1". The mixture is 93.75% sodium chloride and 6.25% sodium nitrite. When used, the recommended amount is a ratio of 4 oz for each 100 lb (1 kg for each 400 kg) of meat or 0.25% of the total weight of the meat. This blend is colored bright pink to keep the charcutier from confusing the mixture with regular salt.

The second curing salt blend is called "prague powder II" or "insta-cure #2". Also colored pink to differentiate it from table salt, it contains 6.25% sodium nitrite, 4% sodium nitrate, and 89.75% table salt. This mixture is used for dry sausages that require a longer drying period which requires the presence of nitrate.

Seasoning and flavoring agents
Sweeteners and other flavoring agents are necessary in the production of many cured products due to the harsh flavors of the salt. A number of sweeteners can be used in curing foods, including dextrose, sugar, corn syrup, honey, and maple syrup. Dextrose is seen often in cured meat, as it not only mellows the harshness, but it also increases the moisture content of the cured product while adding less sweetness to the cured meat. The sweeteners also assist in stabilizing the colors in meat and help the fermentation process by giving a nutrient to the bacteria.

Numerous spices and herbs are used in the curing process to assist with the flavor of the final product. The sweet spices regularly used include cinnamon, allspice, nutmeg, mace, and cardamom. Other flavoring agents may include dried and fresh chilies, wine, fruit juice, or vinegar.

Fermented sausage
Fermented sausages are created by salting chopped or ground meat to remove moisture, while allowing beneficial bacteria to break down sugars into flavorful molecules. Bacteria, including Lactobacillus species and Leuconostoc species, break down these sugars to produce lactic acid, which not only affects the flavor of the sausage, but also lowers the pH from 6.0 to 4.5–5.0, preventing the growth of bacteria that could spoil the sausage. These effects are magnified during the drying process, as the salt and acidity are concentrated as moisture is extracted.

title: Cookbook:Charcuterie


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