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Fig. 2 Wheat to bread supply chain: WFSC framework for the local case.
Treatments consisted of a steam-flaked corn-based growing finishing diet supplemented with 21% forage (DM basis) as: 1) sudangrass hay (SG), 2) wheat straw (STRW), 3) macerated wheat straw (MAC) at intensity of 600 psi (MAC600) and 4) macerated wheat straw at intensity of 900 psi (MAC900).
Our proposal is that the presence of rye-origin NORs in a wheat background is responsible for the preferential decondensation of rDNA from wheat-origin, leading to the disappearance on average of 1 to 2 wheat perinucleolar rDNA blocks in the wheat-rye addition line.
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5.6) were assigned to five dietary treatments (n = 4); (1) a basal wheat-based diet, (2) wheat-based diet + exogenous β-glucan, (3) wheat-based diet + exogenous β-glucan + enzyme, (4) barley-based diet and (5) barley-based diet + exogenous enzyme.
salt 1 ½ cups pumpkin (about one can) 1 cup water 3 ½ cups flour [2 1/2 whole wheat, 1 white] 2 tsp.
2. Wheat bundles as centerpieces & the wheat grain as the toss - it also has great wedding symbolism because of its traditional symbolism of fruitfulness and was among the earliest grains (predating rice) to be ceremoniously showered on the bride and groom.
The diet contained 17, 7, 58.5, 15, and 2.5% wheat straw, wheat bran, barley grain, soybean meal and minerals, respectively.
The Sumerian shekel equaled the weight of 180 wheat grains; the British silver penny sterling was set at the weight of 32 wheat grains.
By E. J. Kahn The New Yorker, June 18 , 1984P. 46 Wheat is the corn of history View Article By Phil Klay By John Cassidy By Troy Patterson By Andy Borowitz.
Of the 16 wheat beers we sampled, four were American, nine German, one Dutch, one Belgian and one Japanese.
Fig. 1F shows superposition of the P-loop of hDDX41 with SO4 2− (wheat), Prp28 (yellow, PDB code 4NHO), DDX3X with AMP (red, PDB code 2I4I), DDX5 with ADP (cyan, PDB code 3FE2), VASA with ANP (green, PDB code 2DB3).
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com