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Protein content of chips increased significantly with the addition of soy flour.
A known weight of chips was pretreated with 3.3% SO2 (w/w moisture content of chips) and held at 215°C for 5 minutes in the PDU in a single-step process.
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If you have a bag of potato chips handy, they can function as a fire-starter due to the fat content of the chips.
Further analyses showed that the development of SSS was not affected by the fat and energy content of the chips, the provision of nutrition information, or repeated consumption.
Information about the fat and energy content of the chips was provided to half the participants, while the other half was not informed.
To address this need, an 8-electrode electrical capacitance tomography (ECT) sensor was built and tested for predicting moisture content of wood chips and compared with the near infrared spectroscopy (NIR) method.
The moisture content of the chips was approximately 22%%.
It provides the opportunity to determine the antibiotic content of bone chips, and thus the amount of antibiotics available locally after application.
The maintenance of the distribution pattern of mapped SNPs after quality filtering further indicated that the informative content of the chip, although inevitably reduced, was not overall biased by the filtering process.
Prior to pretreatment, that is dilute acid hydrolysis, the chips were impregnated with 3% SO2 (w/w based on the water content of the wood chips).
The moisture content of the wood chips averaged 14.0 weight% during these tests.
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CEO of Professional Science Editing for Scientists @ prosciediting.com