Your English writing platform
Discover LudwigSuggestions(1)
Exact(17)
Ferruzzi et al. recently proposed that whole-grain foods should provide 8 g of whole grain/30 g serving (27 g/100 g) without a fibre requirement.
Recently, however, a multidisciplinary panel of American and European experts has proposed that a food providing at least 8 g of whole grains/30 g serving be defined as a 'whole grain food' for purposes of dietary recommendations.
A standardised definition of whole-grain foods has recently been proposed, suggesting that a whole-grain food should provide 8 g of whole grain per 30 g serving in order to be defined as a whole-grain food.
Therefore, the results relating to different metals in the fish muscle are compared with the U.S. Recommended Dietary Allowance (RDA) supplied by hundred grams (100 g) serving fish muscle to prove the contention.
13 Alternatively, the hospital restaurant where this study took place offers diet margarine containing 6 or even 4 g (mostly unsaturated) fat per 10 g serving (54 or 34 kcal, respectively).
According to the manufacturer preparation specifications, the 20 g serving, provided as a single-serving packet, is dissolved in ~120 ml clean water, brought to a boil and allowed to cook over low heat for 1-2 minutes prior to consumption.
Similar(43)
Thus the computation of (G) serves as a preprocessing step (of potentially high complexity) in the solution of these problems.
Separate cohorts of naïve male Sprague Dawley rats (Harlan Laboratories; Indianapolis, IN, USA) weighing 250 330 g served as subjects for each of three experiments; animals were randomized to treatment condition.
Neonatal rats (postnatal day 2 to 4, 10 ± 2 g) served as a donor.
ShRNAs targeting GFP (5'-CCG GTC ACC TTC ACC CTC TCC ACT TCT CGA GAA GTG GAG AGG GTG AAG GTG ATT TTT G -3') served as negative control.
The term (-1 g ) serves to change the sign of the class mean at different values of g so as to produce both over- and under-expressed marker genes.
Write better and faster with AI suggestions while staying true to your unique style.
Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com