The design structure matrix (DSM) is finally formed to cluster product components to indicate degrees of the component variable.
The adsorption data expressed the accumulation degree of these three components onto adsorbent surface respectively.
Searching the degree of these joint components shows that the proteins related to more pathways have the tendency to have higher degrees.
Results are obtained for a chain of single-degree-of-freedom coupled oscillators, but these can be readilt generalized to deal with chains of multi-degree-of-freedom component systems.
Based on reaction degrees of individual components in ternary composite, the gel-space ratio can be calculated.
Note that the variance explained by all component terms when removed separately from the full model only accounted for 86.6% of the total variance (Table 1), indicating some degree of relatedness between these components.
The degree of enrichment of these replisome components was significantly less than the firing factors, suggesting that one or more of these components may be limiting in the extract.
Although many different components are identified, it is still unclear to what degree these components contribute to the loss of muscle mass, strength and function.
The individual reaction degrees of components of ternary blends are calculated from the hydration model.
The convergence of the method as a function of the extraction degrees of the false components has been studied.
