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This is the talk page for discussing improvements to the Humulus lupulus article. This is not a forum for general discussion of the article's subject. |
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This article is pretty well-balanced, providing information on multiple areas about H. lupulus. The introduction provides information on the botanical characteristics of the plant, its region, size, mode of pollination, as well as use. This is a thought-out and balanced description of the plant. It looks like the student added a lot of information both about the growth characteristics of the plant as well as the types of flowers that are produced. The student also added interesting information about the etymology of the name that I thought was unique and that I hadn't known about beforehand. While a lot was added to the description section of the plant, I think this section could have been expanded upon. While phyllotaxy and types of flowers are described, more could have been said about these subjects. Often just a sentence is devoted to descriptions of different parts of the plant. More could have been added specifically to the descriptions of H. lupulus' flowers. The staminate and pistillate flowers are discussed but not in great detail: more could have been added about the number of flower parts (multiples of 3 or 5?) and additional morphological and anatomical information would be helpful. A description of what strobili are would be helpful as well. There is also a very brief mention of contact dermatitis associated with touching hops, but more information should be included. More could also be included about the cultivation of H. lupulus. There are also a few grammar mistakes that are slightly distracting. This isn't a major distractor and the article can still be understood, but copyedits would be helpful. Overall, the article is thought-out, descriptive, and well-balanced, but more information could be included under each of the sections. I think the most interesting part of the article is H. lupulus' uses in brewing, specifically the chemicals that have to do with flavor and preservation. This section could be streamlined and expanded upon, maybe including which flavors each chemical contributes, as well as which chemicals (by name) contribute to preservation.
The following discussion is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.