Sentence examples for contribution of structure from inspiring English sources

The result showed that the relocation of Shougang group and the "coal to gas" engineering had a great influence on reducing SO2 emissions, the contribution of structure adjustment is significant.

The result shows that the relocation of Shougang group and the "coal to gas" engineering have a great influence on reducing carbon dioxide emissions, the contribution of structure adjustment is significant.

Once implemented on clinical scanners, such an MRI method can then assess both the contribution of structure to whole bone strength as well as the contributions of collagen integrity and porosity, thus proving a more complete assessment of fracture risk than current X-ray based methods.

The weight is set to 0.091 to balance the contribution of structure and function (equal order of magnitude).

Topics of future research include investigations on the influence of different aspects of reaction networks such as the relative contribution of structure and non-linearity to the dynamical behavior of the system.

The contribution of structure-borne sound to the total sound pressure level becomes relatively less important at higher flow rates and with a vaned diffuser built-in the blower.

The first, as shown in Fig. 1, is to decrease the relative contribution of structures that produce highly specular light returns such as the RNFL.

However, due to the complex interactions and overlap of anatomy and physiology, there is considerable difficulty associated with determining the contributions of structures involved.

By observing the positions of the MAR elements and the interactions among them, we showed the existence of a inter-MAR association structure mediated by SATB1 and the contribution of this structure to β-globin genes expression.

The contribution of population structure to the association results was assessed using structure (Pritchard et al., 2000a), the Genomic Control method and a Breslow-Day test.

Relationships among food structure, texture, oral processing, and satiation/satiety are discussed in reference to designing foods to maximize the contribution of food structure to satiation/satiety.