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More than 84% of the variation of physicochemical properties of orange beverage emulsion could be explained as a function of the content of the main beverage emulsion components.
The crystal structure, particle morphology, and luminescence properties of the obtained samples were investigated as a function of the content of Li ions.
The radial basis function (RBF) and polynomial kernels were used to predict these properties as a function of the content of mix components.
The swelling and viscoelastic properties of the hydrogels were evaluated as a function of the content of crosslinker of the polymer chains and enzyme concentration.
The long-term oxidation resistance of pressureless liquid-phase-sintered (PLPS) α-SiC was investigated as a function of the content of sintering additive (in particular, YAG) at 1500 °C in air.
A variety of morphologies of the PIS films, including unilamellar vesicle, multilamellar vesicle, sea-island and others, are found as a function of the content and the segmental length of PDMS.
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Mobility experiments were performed as a function of the organic content in the starting solutions (e.g., water ethanol/methanol content) using nitrogen as a bath gas.
(a) Total elastic energy of wires and dots as a function of the Si content.
These profiles enable precise analysis of oxygen occupancy as a function of the Co content.
(c) Average biaxial strain for wires and dots as a function of the Si content.
f Threshold voltage (V th) as a function of the Ge content in the GeSbTe films.
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