User talk:Plantsurfer

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The IP has been alerted, but just so you're not caught off guard. Kingofaces43 (talk)

Hi Plantsurfer, below is my comment to yours, sent on 31 March 2021, 17:36 (UTC): "Hello, I'm Plantsurfer. I noticed that you added or changed content in an article, Oxalic acid, but you didn't provide a reliable source. It's been removed and archived in the page history for now, but if you'd like to include a citation and re-add it, please do so. You can have a look at the tutorial on citing sources. If you think I made a mistake, you can leave me a message on my talk page. Thank you."

I think you made a mistake, since what I did was just to ensure that "All data not specifically annotated is from Agriculture Handbook No. 8-11, Vegetables and Vegetable Products, 1984. ("Nutrient Data : Oxalic Acid Content of Selected Vegetables". ars.usda.gov)."(as the information from ref [41], Archived 2005-10-24 at the Wayback Machine: https://web.archive.org/web/20051024031722/http://www.nal.usda.gov/fnic/foodcomp/Data/Other/oxalic.html; For your information, i.e. my revisions are only for garlic and parsley). You can also verify these revised values to the abovementioned reference. Conversely, I think it is entirely inappropriate and misleading if you still want to keep the value for garlic and parsley as the current page: 0.05 and 0.04 g/100 g, respectively. Please also note that in the beginning of the section "Content in food items" in this wiki "Oxalic Page", it is also stated via "clarification needed" that "data in this chart, which is copied from the 1984 USDA publication cited, is inconsistent with more recent studies. Several listed values are off by a factor of 10, which is significant.". Consequently, of course I believe we should keep the values for garlic and parsley as it is from the 1984 USDA publication (abovementioned reference). Therefore, please do not remove and archive my revisions again. Also, if you have the more recent references or studies stating the values 0.05 and 0.04 g/100 g oxalic acid for garlic and parsley, I would be more than happy to receive them. So far, I have not yet found the reliable source for these low values. Thank you.

There was a 60 minute documentary about a new way to accelerate the breakup of cellulose so as to access its sugars for bioethanol, bioplastics etc, could you help integrate this? I have tried doing so but am no chemist! https://www.cbsnews.com/news/marshall-medoff-the-unlikely-eccentric-inventor-turning-inedible-plant-life-into-fuel-60-minutes/?fbclid=IwAR1oXFTHYrDZz0UVxZceZJSkBwQ6yckfq6ovS9ED1zaIDIDZB1k-XPW00O0

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