The phrase "absolute grain" is correct and usable in written English.
It can be used in contexts related to photography, printing, or materials where the term "grain" refers to texture or quality, and "absolute" emphasizes a definitive or total characteristic.
Example: "The photographer aimed for an absolute grain in the image to achieve a distinct artistic effect."
Alternatives: "total grain" or "complete grain".
For magnetically driven boundaries the absolute grain boundary mobility was determined.
UVCT and SFT are found to be strongly reliable on the absolute grain size rendering the methods less resilient.
The absolute grain boundary mobility and its temperature dependence were measured in the regime between 330 and 415 °C.
Cowpea and groundnut performed better than soybean when intercropped with maize, though the larger absolute grain yields of soybean resulted in larger net benefits.
The absolute grain boundary mobility of 388 nickel grain boundaries was calculated using a synthetic driving force molecular dynamics method; complete results appear in the Supplementary materials.
It is also worthy enough to note that the absolute grain yield difference among treatments was not high.
Seasonality in absolute grain-size composition of suspended sediment was applied as a methodological basis for stratigraphic differentiation.
The method for quantifying absolute whole grain intake initially identified all whole-grain foods consumed by each survey participant.
Across Sub-Saharan Africa averages of absolute post-harvest grain loss are above 17percentt (World Bank, 2011).
The driving force dependency of boundary velocity was measured and the absolute value of grain boundary mobility was determined.
Because GFR and the starch accumulation rate (SAR) per cell in IR36 would be underestimated if the differences in GFR and SAR between IR36 and T65 were compared using the absolute values of grain weight and starch content, the relative values for each final weight were used to compare GFR and SAR between the two cultivars (Fig. 1b, c, e and f).
