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The extent of fermentation is governed by the wort composition and by the amount of fermentable sugar to remain in maturing beer.
The effects of extent of fermentation and ammonia N on production parameters were additive.
Rate and extent of fermentation and apparent organic matter degradation (OMD) were determined in vitro, using a gas production technique.
The reduction in methane output was associated with a decline in the extent of fermentation of the herbage as indicated by reduced VFA production.
In conclusion, the extracts which could be selected for further evaluation were L. officinalis and S. virgaurea for promoting the extent of fermentation, and E. arvense and S. officinalis for their possible inhibitory action on methane production.
The extent of acidification likely to occur is site-specific and depends primarily on the extent of fermentation and dechlorination, the geochemical composition of soil and groundwater, and the pH-sensitivity of the active microbial populations.
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These factors act to restrict the rate and extent of silage fermentation, often resulting in less production of desirable fermentation acids and a greater (less acidic) final pH.
The extent of silage fermentation had minimal influence on ruminal lipid metabolism.
Once these working conditions were adjusted in EXP 1 and 2, the effect of fluid turnover and incubation pH on the extent of microbial fermentation in a mixed diet (experiment 3, EXP 3) was studied in two incubations.
In vitro NDF digestibility (IVNDFD), and the rate and extent of NDF fermentation, without and after incubation with the white-rot enzyme extracts, were determined using a gravimetric microbiological method and a gas production technique, respectively.
In addition to measuring residual NP at the endpoint of digestion, we continuously monitored gas production by rumen bacteria to estimate lag time before fermentation commenced as well as the rate and extent of cell wall fermentation.
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