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Wikipedia:Edit-a-thon/BioRECO2VER Wikipedia Edit-a-thon 2019

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Training session during the Q-SORT 2018 Edit-a-thon at Forschungszentrum Jülich

The BioRECO2VER Project ([1]) is a joint scientific project working on the topic of CO2 Capture and Utilization. To communicate the topics and results the project organizes a Wikipedia training and Edit-a-thon. The goal of this course is to edit and update descriptions in Wikipedia of concepts such as Carbon capture and utilization, Gas fermentation technologies, Elecrofermentation and related topcs, where information gaps currently exist (see below). The event is organised by Achim Raschka (wikipedian from Germany, employee of Nova-Institut as consortium partner) with support from the Flemish institute for technological research (VITO), Luleå University of Technology, National Research Council (Italy) (CNR) and University of Girona. Commercial partners of the project will not be directly included in this edit-a-thon.

The BioRECO2VER Wikipedia Edit-a-thon is meant for anybody who uses Wikipedia and we invite scientist, researchers and Ph.D students interested in the addressed topics to participate.

Participants[edit]

Where and when[edit]

The Editathon will be organised as an online event running for several sessions. The participants start with a first session on creating an account and sign-up at this page, then starting with first editing and later on working together on dedicated articles linked to the topics of the project.

To discuss problems and other topics a set of meeting will be held via Zoom (or other software) at specific dates.

What did the Edit-a-thon's participants bring?[edit]

  • Their laptops(and a chargers!)
  • Their Wikipedia login details (same of them created a free account here)
  • Their enthusiasm to help contribute to the world's greatest encyclopaedia

Wikipedia Policies[edit]

Quick Editing Tips[edit]

Tools and Other Resources[edit]

Outcomes[edit]

The main focus to work on will be the english Wikipedia, but since BioRECO2VER is an international project the students and scientists may also work on the wikis in their mother language (German, Italian, Spanisch, Vlemisch/Dutch, Catalán)

Article wishlist[edit]

Pages to be created ex-novo or expanded/improved:

  • lead scientists (with photos)
    • ...

Pictures wishlist[edit]

  • Photos of fermentation equipment
  • ...
  • ...

Results[edit]

The following results are made from this course:

  • ...

References and project publications[edit]

  1. ^ BioRECO2VER entry on European Commission website; Project Website
  2. ^ a b Laura Dipasquale, Nirakar Pradhan, Giuliana d’Ippolito, Angelo Fontana: “Potential of Hydrogen Fermentative Pathways in Marine Thermophilic Bacteria: Dark Fermentation and Capnophilic Lactic Fermentation in Thermotoga and Pseudothermotoga Species.” In: Pabulo H. Rampelotto, Antonio Tricone: Grand Challenges in Marine Biotechnology, Springer 2018. ISBN 978-3-319-69074-2; p. 217-235, DOI: 10.1007/978-3-319-69075-9_6
  3. ^ a b Gilbert Dreschke, Giuliana d’Ippolito, AntonioPanico, Piet N.L.Lens, Giovanni Esposito, AngeloFontana: “Enhancement of hydrogen production rate by high biomass concentrations of Thermotoga neapolitana.” International Journal of Hydrogen Energy Volume 43, Issue 29, 19 July 2018, p 13072-13080; DOI: 10.1016/j.ijhydene.2018.05.072
  4. ^ a b Vincenzo Luongo, Angelo Palma, Eldon R. Rene, Angelo Fontana, Francesco Pirozzi, Giovanni Esposito, Piet N.L. Lens: “Lactic acid recovery from a model of Thermotoga neapolitana fermentation broth using ion exchange resins in batch and fixed-bed reactors.” Separation Science and Technology Volume 54, Issue 6, 2019, p. 1008-1025; DOI: 10.1080/01496395.2018.1520727
  5. ^ a b Nirakar Pradhan, Giuliana d’Ippolito, Laura Dipasquale, Giovanni Esposito, Antonio Panico, Piet N.L.Lens, Angelo Fontana: “Simultaneous synthesis of lactic acid and hydrogen from sugars via capnophilic lactic fermentation by Thermotoga neapolitana cf capnolactica.” Biomass and Bioenergy Volume 125, June 2019, p. 17-22; DOI: 10.1016/j.biombioe.2019.04.007