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Even if whites retain their numerical dominance, the subtly changing flavor of the country's racial and ethnic bouillabaisse is already reflected in the forms the Census Bureau is mailing to more than 120 million households this month.
In 2001 (and more definitively in 2002), the Sudbury Neutrino Observatory (SNO) experiment demonstrated that electron neutrinos produced in the solar interior were changing flavor prior to reaching the earth.
Its a shame I don't have someone to share it with, so that they could experience its amazingly life changing flavor as well".
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Dr. D'Souza and Dr. Pan played around with the basic carbohydrate film, changing flavors and adding surfactants to make it break up faster on the tongue.
The Balvenie needs nothing added to it — it is, to me, a peaty marvel of changing flavors from the moment it hits your tongue to the moment it goes down your throat.
In 1998, the Super-Kamiokande detector in Japan showed that the proportion of muon to electron neutrinos varied smoothly depending on how far the neutrinos traveled, a clear indication that the muon neutrinos were changing flavors as they move, altering the mixture of muon and electron neutrinos.
Changing flavors: But it took an outsider to make them rethink their strategy.
When I asked Emilio Bruna, Ph.D., an assistant professor in the department of wildlife ecology and conservation and the Center for Latin American Studies at the University of Florida, whether Mexicans were changing the "flavor" of America he said, "We ARE changing the flavor of America and though Huntington may not like to admit it, many of those changes are for the better.
There is no reason you can't continuously use the same batter for cupcakes (say, plain vanilla) but keep on changing the flavor profile of the cupcakes by continuously changing the icing flavor.
You can replace the plain soy milk with other flavors like chocolate or vanilla if you want to experiment with changing the flavor of the cupcakes.
Scents and flavors from the air will mix into your food if you leave it uncovered, changing the flavor of your tapa.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com