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The grafting degree of the samples may be controlled by the following variables: concentration BPO, time, temperature, and pressure.
The acidity degree of the samples ranged between 17 63.6 degrees (1.6-5.7 g/100 g LA).
The sharp and well-defined reflection peaks suggest a high crystallization degree of the samples, and no impurities were observed.
The humification degree of the samples from O horizons and different particle-size fractions of the O/A horizon showed no gradient change with change in topography.
Besides the common operational parameter differences between work in continuous and discontinuous systems, it shows great differences in the reconstruction degree of the samples.
The crystallinity degree of the samples, as well as their thermal, mechanical and rheological properties was also studied in order to infer the effect of the presence of the PDMS based additives in the mixtures.
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Variables were the filling degree of the sample containers, the container type and size and the shaking intensity.
Nonetheless, the comparison of the TIS defined above with macroscopic pictures of the grafts showed clearly that its evolution was coherent with the transparency degree of the sample (Fig. 8 ).
Significant differences were observed at the initial acidity degree measurements of the samples as a result of the different chemical compositions of the flours [23].
The apparent extract (AE; in degree Plato) of the samples was estimated from the previously measured specific gravities (SG) using the approximations from Kobayashi et al. (2005b).
The acidity degree of the tarhana samples was measured according to the Tarhana Standard (TS 2282) of Turkish Standards Institute [22].
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