Sentence examples for g of olive from inspiring English sources

These data support the utilization of a mixture of 6 g of olive leaf residue flour and 4 g of olive cake flour with a 10g total weight of the solid substrate.

C, control (soil); 24.39 g of solid waste + 8.13 g of olive mill wastewater (3:1 (S/L)), 20.4 g of solid waste + 20.4 g of olive mill wastewater (1 1 (S/L)), and 13.7 g of solid waste + 41.1 g of olive mill wastewater (1 3 (S/L)) were added correspondingly to 50 g of the same soil.

In this study, 24.39 g of solid waste + 8.13 g of olive mill wastewater (3:1 (S/L)), 20.4 g of solid waste + 20.4 g of olive mill wastewater (1 1 (S/L)), and 13.7 g of solid waste + 41.1 g of olive mill wastewater (1 3 (S/L)) were added to 50 g of the same soil, respectively.

Moreover, this method has been validated using homemade bread elaborated in the laboratory which contained 9.64 g of olive oil in 100 g dry weight.

The claim may be used only for olive oil containing at least 5 mg of hydroxytyrosol (and its derivatives oleuropein and tyrosol) per 20 g of olive oil (with the bottle label informing the consumer that the beneficial effect is obtained with a daily intake of 20 g of olive oil).

The amounts 41.7, 83.3, and 125.0 g of olive mill wastewater containing 2.5, 5.0, and 7.5 g of organic matter, respectively, were also added into 50 g of the same soil.

10.0 g of the olive oil free from fatty acids was made up to 100 ml with acetone giving a 10% solution.

The study of the effects of the concentrations of the selected nutrients allowed us to propose that the best composition of the culture medium of Y. lipolytica (the one with the greatest specific activity) was 10 g/L of olive oil, 5 g/L of yeast extract, 2 g/L of KH2PO4, 1.4 g/L of MgSO4, 2 g/L of NaCl, 0.8 g of CaCl2, and 2 mL of the solution of trace mineral nutrients.

Sixteen participants were assigned to receive 3 g/day (three 1-g capsules daily) of marine-derived n-3 FA (fish oil; FO), and 13 participants received 3 g/day (three 1-g capsules daily) of olive oil (OO) for 28 days before the filtered air exposure day.

(4.4 to 14 g) of extra-virgin olive oil or grape seed oil into your pan, depending upon how big your batch of food is.

Samples (100 g) of fermented green olives were placed in polyethylene pouches, covered with freshly prepared 6% brine (w/v, NaCl) containing 0.2% citric and 0.15% ascorbic acid, and heat sealed.