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On the basis of data from proximate analysis of wheat and the nutrition declaration on food packaging (for the jam and jelly), each porridge meal (155 g solids with 449 mL water) provided a total of 57.8 g available carbohydrate (composed of 55.4 g starch and 2.4 g sugar), 5.2 g dietary fiber, 9.3 g protein, 1.6 g fat, and 0.2 g salt.
The battery achieved a high capacity over 1000 mA h (g solids)−1 with good rate capability and capacity retention were achieved.
The total anthocyanin levels and retention of fried purple-fleshed potato chips was the highest (123.52 mg/100 g solids and 79.51% retention, respectively) among all treatments in US600M800VF process.
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The poly(NVF-co-MOENVF) (0.20 g, solid) and NaH (0.4 mmol, 0.011 g, solid) were combined in a 50-mL glass tank.
After stirring for 15 min at 100 °C, 1-bromoether azobenzene (0.4 mmol, 0.12 g, solid) was slowly added during N2 belching.
The Na-50 MCM-41/ZSM-5) samples were subsequeNa-50 MCM-41/ZSM-5h Cr3+ ionsamplesn were 1 g subsequentlyml solution of 0.1 M Cr(NO3)2.
When the substrate was cooled thoroughly each bag was inoculated with about 20 g solid spawn previously cultured in bags with spent P. eryngii substrate.
When 0.1 g solid MNPs powder was placed in the center of the AMF-generating device, the maximal temperature rise was 1.7°C.
(E – G ) Solid lines depict emergence of the non-trivial steady-state.
For the analysis of the 64 volatiles, frozen fruit samples (3 g) were placed in a 10 ml glass vial containing 1 g solid NaCl.
The experiment was depicted for two different amounts of the catalyst acceptor, 1 ±0.1)×10−6 g (solid lines) and 6 ±0.4 ×10−6 g (dashed lines).
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CEO of Professional Science Editing for Scientists @ prosciediting.com