This is a section on the editing process for the protocols in the Diagnostician's cookbook. Hopefully these notes will keep everyone on the same page and facilitate the process.

Guidelines for Reviewing the protocols

Comments about a protocol should be made on the Discussion tab. It can be found at the top of the article between the "Page" and the "Edit" tabs. These comments will remain with the article to help people who make have questions that are not answered in the main article and will be used in improving the main article.
Different issues should go in their own section of the discussion page to help organize the comments. Since this method produced edit links for each section, it allows you to respond to comments in one particular section rather than trying to find that part while looking at the entire page. To do this, use headings (5th button from the left) or by adding equals signs as in the example below
- ==Question==
When you make a post, put it on a line in between what you want to say and the previous items.
Sign your posts by either hitting the signature button (10th button from the left). This will sign the post and add a time stamp. You can also write the wiki text below to do it yourself
- --~~~~
If you want to indent your reply, use : or multiple : before your post. Each one adds an indent(See example 2)

Example of a discussion

Problem with consistency - Too watery (Version 1 - No indents)

I tried the recipe and it came out far more watery than in the images. Any ideas? Add agar? --Joseph LaForest 14:18, 29 January 2010 (UTC)

I checked the wiki version against the files I copied it in from and everything matches. --Cbarlow 16:21, 29 January 2010 (UTC)

I double checked the recipe on the wiki and the ingredients are right, however I usually add the final solution before autoclaving. that may explain part of it. --Robert Wick 12:21, 30 January 2010 (UTC)

That did the trick...I have also amended the recipe on the wiki. --Joseph LaForest 13:42, 31 January 2010 (UTC)

Problem with consistency - Too watery (Version 2 - With indents)

I tried the recipe and it came out far more watery than in the images. Any ideas? Add agar? --Joseph LaForest 14:18, 29 January 2010 (UTC)

I checked the wiki version against the files I copied it in from and everything matches. --Cbarlow 16:21, 29 January 2010 (UTC)

I double checked the recipe on the wiki and the ingredients are right, however I usually add the final solution before autoclaving. that may explain part of it. --Robert Wick 12:21, 30 January 2010 (UTC)

That did the trick...I have also amended the recipe on the wiki. --Joseph LaForest 13:42, 31 January 2010 (UTC)

Marking the status of an article

We have a few templates that we are using to mark the status of an article. Using the template automatically puts the article in a category where is can be found later. Below are examples of the templates

Template Name

Category for the articles

What it looks like

Category:Questions