User talk:Mimarx

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Who am I?

Retired early due to spine/nerve related problems. But with still much to do in the virtual world.

I have a focus on technical/scientific matters in general. Was an IT Professional and try to keep up with its evolution. I also studied Psychology and Human Biology.

I also like to bring a cross cultural flavour to Wikipedia, and in particular, balance the seeming Americanisation of Wikipedia English. (flavour/flavor, Americanisation/ization... bloody spell checkers)

I also have interests in 3D modeling and related areas, 3D printers (own two) and the societal implications , I see great things in the future. I also contribute to the support of OpenSCAD, software for creating solid 2D/3D CAD models, give it a go if you have a programming background you should find it easy. P.S. Own a Dyson Handstick Vacuum - see a useful example of my 3D modelling here.

Also electronics, Arduino/Pi etc, making, hacking (in a good way - usually), DIY, manly power tools,scifi & geek-dom in general, beer and good red wine...

I also tend to rail at editors who are too swift to judge others. Hey, everybody has to have some flaw...

Italian food image

REDIRECT [here]

Hi, that's too technical for me!! On my computer, the image is perfectly situated within the subsection. I have no idea how to correct. Regards Denisarona (talk) 06:41, 6 July 2015 (UTC)[reply]

I have no objections to your amended layout - in fact, it is now as it was a month ago. Well done. Denisarona (talk) 05:08, 7 July 2015 (UTC)[reply]

We do not normally ...

Chemical formulas are viewed as routine. We don't cite references to justify them. Doing so would be equivalent to citng a reference for a number or citing a reference to justify spelling of a word. But have it your way. --Smokefoot (talk) 21:44, 10 January 2016 (UTC)[reply]

Chemists such as User:Smokefoot and I (User:H Padleckas) consider the chemical structure of Oxalic acid to be well-established elementary information, which can be found in many books on chemistry or organic chemistry. There is nothing controversial or disputable about the chemical structure of oxalic acid. As such, we avoid cluttering up the page with needless references practically anybody could rather easily look up on their own. H Padleckas (talk) 23:04, 10 January 2016 (UTC)[reply]

However, if you still want a reference for the structure of oxalic acid, here's one below. You can put this one in yourself, if you like:

NIST-Oxalic acid .... H Padleckas (talk) 23:17, 10 January 2016 (UTC)[reply]

As I mentioned in User:Smokefoot's talk page, I was not concerned with a citation of elementary nature, but the 'also written as' HOOCCOOH, as that notation is not normally in the lead para I was initially inclined to delete that bit, while obviously not an expert I have read WP widely and not seen it used that way. Obviously a need for some standardisation...

User:H Padleckas thanks for your reference, it shows:

"Other names: Ethanedioic acid; Aktisal; Aquisal; Oxiric acid; HOOCCOOH; Acide oxalique; Acido ossalico; Ethanedionic acid; Kyselina stavelova; NCI-C55209; Oxaalzuur; Oxalsaeure; Ethane-1,2-dioic acid; NSC 62774" - so why not all all these other names too. Because the lead para is usually concise. Unlike a chemistry textbook, wikipedia has, as Smokefoot said 'a diverse community, in many senses of the term' (indeed), "we avoid cluttering up the page" 'we' just clutter it with other things...

I Thanked DMacks for his clarifying edit.

anyway . <-full stop˥ Ǝ Ʉ H Ɔ I Ɯ (talk) 00:11, 11 January 2016 (UTC)[reply]

Italian cuisine image layout

Greetings and felicitations. I noticed your comments in the Italian cuisine page's source text on the image layout and the stacked images. May I suggest using a gallery (as per WP:LAYIM) at the end of one or more subsections? I'd be glad to do it, though I have yet to figure out exactly where it would go, and which images to place in it.—DocWatson42 (talk) 07:43, 13 November 2016 (UTC)[reply]

Thanks, but the images needs to be adjacent to the text, so a gallery wouldn't be suitable. ˥ Ǝ Ʉ H Ɔ I Ɯ (talk) 21:31, 13 November 2016 (UTC)[reply]

Actually, I'm thinking of keeping the images in the appropriate subsections. I'm sorry that I wasn't clearer.—DocWatson42 (talk) 06:47, 14 November 2016 (UTC)[reply]

See my proposed layout on my Sandbox page (compare with the current layout). Note that I have reorganized the regions by alphabetizing them, to make them easier to find, and put the out of place Sicilian image in the Sicilian subsection.—DocWatson42 (talk) 14:24, 20 November 2016 (UTC)[reply]

@DocWatson42: Doc, that looks nice and doesn't cause the issue I highlighted. Works both with wide and narrower browse window sizes. So , while I'm not the god of the Italian Cuisine page (I just like eating it...) feel free to implement your changes. Thanks.

Thank you. ^_^ Will do.—DocWatson42 (talk) 20:17, 22 November 2016 (UTC)[reply]

Also: Thank you for making this an easy and enjoyable process. Happy holidays! ^_^ —DocWatson42 (talk) 14:59, 24 November 2016 (UTC)[reply]

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