User:HighQualityWater/Residue (chemistry)/Bibliography
You will be compiling your bibliography and creating an outline of the changes you will make in this sandbox.
![]() | Bibliography
As you gather the sources for your Wikipedia contribution, think about the following:
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Bibliography
edit- USDA Food Safety and Inspection Service. (2023). Chemical Residues and Contaminants. US Department of Agriculture.[1]
- This is an article from the USDA, a government organization known for its thorough investigation into information before it is reported, so it is likely a reliable source.
- deGruyter, Justine N.; Malins, Lara R.; Baran, Phil S. (2017). Residue-Specific Peptide Modification: A Chemists Guide. American Chemical Society. Biochemistry.[2]
- This is an article from a peer-reviewed scientific journal, published by a respected organization. It is likely a reliable source that contains a variety of information about the topic.
- Gunawardena, Gamini. Amino Acid Residue. LibreTexts Chemistry.[3]
- This source is a chemistry textbook written by an expert in the field, making it a reliable source.
- Chapter 2: Protein Structure. Western Oregon University.[4]
- This is a book published by a university, so it is reliable.
References
edit- ^ "Chemical Residues and Contaminants". USDA Food Safety and Inspection Service. July 28, 2023. Retrieved September 21, 2023.
- ^ deGruyter, Justine N.; Malins, Lara R.; Baran, Phil S. (2017-08-01). "Residue-Specific Peptide Modification: A Chemist's Guide". Biochemistry. 56 (30): 3863–3873. doi:10.1021/acs.biochem.7b00536. ISSN 0006-2960. PMC 5792174. PMID 28653834.
{{cite journal}}
: CS1 maint: PMC format (link) - ^ "Amino Acid Residue". Chemistry LibreTexts. 2015-10-01. Retrieved 2023-09-22.
- ^ "Chapter 2: Protein Structure". Chemistry. Retrieved 2023-09-22.
Outline of proposed changes
edit- my first source will beef up the food safety portion
- my second source will provide explanations for how residues are used/interacted with in chemistry
- my third source will serve as a definition to improve the beginning of the article
- my fourth source will improve and allow for greater clarity in the biochemistry section of the article
- I will improve the beginning of the article to include a better definition and a overview of the content
- I will add more the food safety section
- I will go into greater depth in the characteristics section and work to explain why residues are important to characterize
- I will remove the unnecessary quotations in the biochemistry section since they don't add to the article
- I will also include more sources and citations in the biochemistry section, since there are claims without sources listed