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Barbara J. Rolls, a nutrition researcher at Penn State and the author of "Volumetrics" (HarperCollins, 2000), and her colleagues have demonstrated in many studies that people consume fewer calories when their meals and snacks have a high liquid content.
With cylindrical particles, the packed-bed to settling suspension flow transition is postponed to occur within the vertical stand-pipe resulting in a high liquid content in the discharge even at small-mixture discharge rates.
If you consume food that does not have a high liquid content or you do not drink enough fluid throughout the day, hard, dry stools may result.
Though tub margarine often has more of a healthful profile than stick margarine -- it has more polyunsaturated fat and is less likely to contain trans fat -- cookies made with tub margarine will be very thin and oily due to tub margarine's high liquid content, says Eric Decker, chairman of the department of food science at the University of Massachusetts at Amherst.
Pancreatic necrotic cavities with high liquid content are associated with a high risk of complications.
Wet fermentation is characterized by a high liquid content and a low total solid content, which usually is below 10%.
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Flash pyrolysis is the process with the best prospects simply because it has the highest liquid content in the products.
However, near the walls, a high liquid-content two-phase region was detected, first in the divergent section.
The effect of low and high liquid water content (LWC) conditions on blade thickness is presented.
Hail forms in strong thunderstorm clouds, particularly those with intense updrafts, high liquid water content, great vertical extent, large water droplets, and where a good portion of the cloud layer is below freezing 0 C.
High ionic liquid content (up to 97 wt%) supramolecular ionogels are prepared via host-guest interactions between a host of β-cyclodextrin (β-CD) and a guest of bis-imidazolium ionic liquid, Bis-C12(mim Br, in a room temperature ionic liquid, 1-propyl-3-methylimidazolium iodide (PMII).
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