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This paper strongly suggests micro-Raman spectroscopy for identifying archaeological pigments and for diagnosing their deterioration products.
In addition, the deterioration products of the orthopedic materials, such as from a joint replacement implant, should not adversely affect the bodily environment.
The mineralogy of the deterioration products was determined by infra-red spectroscopy and X-ray diffraction, and scanning electron microscopy was used to examine the microstructure of the specimens.
The deterioration products characterization was carried out by X-ray Diffraction (XRD), Scanning Electron Microscopy (SEM), Fourier Transform Infrared spectrometry (FT-IR), Thermal Analysis (TG-DSC) and Mercury Intrusion Porosimetry (MIP).
The performance of the different concretes was assessed by means of visual observation supported by X-ray diffraction (XRD), Infra-red Scanning (IR) and Scanning Electron Microscopy with Energy Dispersive X-ray analysis (SEM-EDX) to identify the deterioration products.
At the end of the 90-days period the compressive strength of the mortars was determined and the deterioration products were identified through means of X-ray diffraction (XRD), Scanning Electron Microscopy (SEM) and thermogravimetric analysis (DTG).
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In order to deal with resource shortage and environmental deterioration, product service system (PSS) are proposed as a sustainable development concept.
It was shown that Prato cheese made with low-SCC cow milk (<2 × 10 cells.mL−1) had a lower number of yeasts and molds, which usually cause deterioration of products (Vianna et al. 2008 ).
It has been stated that: livestock eat cereals that would be better used for feeding people; livestock cause environmental deterioration; livestock products are not indispensable in the diet; livestock projects are not viable in economic terms.
According to the results of Pristouri et al. (2010), the exposure of olive oil samples to light, high storage temperatures and large headspace volumes caused the substantial deterioration in product.
Wine and fruit juices are normally deaerated prior to pasteurization in order to remove oxygen and minimize oxidative deterioration of the products.
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