Glycosci Newsgroup: one year on

Iain Wilson wilson at edv1.boku.ac.at
Thu Nov 23 10:59:20 EST 1995


Since the glycosci newsgroup is one year old this week, it may be a good 
time to consider its progress. I don't know exactly how many posts have 
been made - but I think been it's about four-hundred. The newsgroup 
appears to have become primarily a forum for announcements, requests for 
basic information and the odd methodological question - with the 
occasional rogue 'make money' (or whatever) post that have afflicted 
other newsgroups.

The question is: Is this the type of newsgroup the glycoscience community 
wishes to have? Many scientific newsgroups are more lively than this one 
- but perhaps the glycoscience community is not ready for this style of 
communication. Of course, discussion can be initiated by anyone who reads 
the newsgroup - no need to feel reticent. One idea that comes to mind is 
that there could be newsgroup discussion prior or after a MOO-based 
discussion on a topic, technique or journal article. 

The overall concept of the Glycoscience Interest Group (GIG) and 
Glycoscience Network has come some distance in the past year, with a 
number of WWW pages appearing and the holding of the EGC-1 electronic 
conference. Hopefully this will continue and high quality 
glycoscience-related information will find its way on to the Internet. If 
you wish to help/initiate an information source or an electronic 
discussion forum, why not share the idea with the newsgroup first?
NB: The URL of the Glycoscience Network Homepage is:
http://bellatrix.pcl.ox.ac.uk/people/barry_spring95/Glyco.html

Any ideas on developing the newsgroup or electronic network can be 
discussed here or (if you prefer) with Barry Hardy or myself.

  Regards to all,

  Iain

-- 
Iain Wilson                        Institut fuer Chemie           
Tel: 43-1-47654-6065               Universitaet fuer Bodenkultur   
Fax: 43-1-310-5176                 Gregor-Mendel-Strasse 33
E-mail: wilson at edv1.boku.ac.at     A-1180, WIEN, Austria





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