The interaction was only significant for antioxidant activity, meaning that there was no synergetic action of drying temperature and time for water, oil, and total polyphenol content.
Although both (1a) and (1b) are grammatical, the reason why (1b) does not make the same kind of sense as (1a) does is because the affordances of glasses do not mesh with the action of drying.
The results obtained for the action of drying parameters (time and temperature) on water content, fats content, total polyphenols, and antioxidant activity on the basis of the models were optimized to determine satisfactory domains of compromise.
Modelling of the action of drying temperature and time on four key drying parameters, residual water content, yield of oil extraction, total phenolic components, and antioxidant activity was carried out by modelling the experimental design required for laboratory purposes (Table 1).
Once it was in place, he began to massage her with a kind of dry pumping action, which reminded her of someone blowing up a lilo.
13 The muscarinic receptor blocking action of anticholinergics may cause dry mouth, constipation, blurred vision, increased heart rate, 14 and confusion.
The final characteristics of processed meats depend on many factors but one of the most important is the intense proteolysis occurred in muscle proteins due to the action of endogenous enzymes in dry-cured ham, and also microbial peptidases in the case of dry-fermented meats, that not only affects taste and flavour but also the generation of bioactive peptides.
As these are carried away by the wind, the drying action of the latter cause the edges of the peridium to shrivel and roll up more, exposing more spores.
Damp hair will cause product buildup, and your scalp will be subject to the drying action of evaporation, which in turn can lead to itching.
The results clearly showed that the short-term action of RP on both shoot dry matter and P fertilizer efficiency is significantly lower than that of SSP for all harvests and higher P doses (30 and 50 mg kg−1) (Fig. 1).
