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This study compares the fractal dimension, Df [ 1], found when the clot first forms to measures of mature clot firmness obtained from thromboelastography. Forty healthy blood samples were obtained; each sample was allocated a random dilution ratio (10%, 20 %, 40 %, 60 and diluted with gelofusine.
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The best linear correlation of YM was obtained with firmness (F) which decreased from 21.15 ± 0.79 N to 12.74 ± 0.34 N.
The present study focused on the quality traits of durum wheat grains (protein and content, gluten content, yellow pigment content), semolina (gluten index and yellow index) and pasta (firmness, yellow index, cooking time) obtained from 12 durum wheat genotypes grown under elevated atmospheric CO2 concentration in an open field Free Air CO2 Enrichment (FACE) experiment.
PG1 colocation with loss of firmness QTLs is consistent with results obtained in other populations and with the fact that its downregulation affects fruit firmness.
Although slight variations in loudness and timbre, or tone colour, can be obtained by differences in the firmness with which the harpsichordist depresses the keys, no sustained crescendos are obtainable by the action of the fingers alone.
Tzortzakis and Economakis (2008) showed that highest yield, highest total number of fruits per plant, fruit weight, fruit firmness and total soluble solid of tomato were obtained from plants grown in organic media (Maize) as compared with inorganic media.
The corresponding optimum values for all the dependent variables obtained were total plate count (2.82 log CFU/cm2), firmness (65.22 N) and respiration rate (43.30 mg CO2 kg−1 h−1 FW).
The breeding value of a given cow that is estimated with SEM for a30 indicates its genetic merit in terms of firmness of the milk produced that is not mediated by SCS and CAS and that cannot be obtained with standard MTM.
By merging the two sets of clinical scales, we obtained a complete mapping of facial aging covering four major axes: wrinkles and relief texture (Table 3), lack of firmness, pigmentary disorders (Table 4), and vascular alterations (Table 5).
Response surfaces and mathematical models were obtained for all the responses studied, showing the positive effect of the addition of SSL and MALTO on the increase of bread volume and the reduction of firmness, especially on Day 10.
Based on the selected wavelengths, PLS models obtained good results with the coefficient of determination in prediction (Rp2) of 0.795 for L∗, 0.972 for a∗, 0.773 for b∗ and 0.760 for firmness.
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