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Oral administration of beraprost sodium to diabetic patients improved sensations described as burning/hot, electric, sharp, achy, and tingling [ 100].
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Over the next few days, I would speak at length with Runels' staff and patients, as well as with O-Shot practitioners and recipients from around the globe, all of whom said the O-Shot cured incontinence, reduced vaginal scarring, and improved sensation, lubrication and quality of life.
Condoms with more headroom: There are a variety of condoms that offer a wider, dome-like shape that some men find very appealing in that there is less constriction, which can translate into greatly improved sensation during sex.
As other studies have also reported improved foot sole sensation [ 16] and increased peripheral nerve conduction properties [ 40] following Tai Chi training in older adults, future studies are thus needed to determine the mechanisms through which improved sensation may impact the complex control of standing posture.
Wand, B. M. et al. Illusory touch temporarily improves sensation in areas of chronic numbness: a brief communication.
Exercising the pelvic floor can also be a motivator for women of any age wanting to improve sensation during sex.
While the goal of the study is to show safety, it will also be looking at whether GRNOPC1 improves neuromuscular control or if it improves sensation in the lower extremities.
The fact that, at that stage, this penis had more currency assigned to its holder than any other penis she might have chosen – did that improve sensation, psychologically?
The improvement rate of total score (before PPI dosing/after PPI dosing) was compared between the two groups: one with improved globus sensation (17 patients) and the other without (8 patients).
Consequently, the Geddes Plan created improved thermal sensation in the main streets of Tel-Aviv, which are north south oriented, and provided for greatly improved micro-climate conditions, in spite of the critique that Tel-Aviv "turned its back to the sea".
The use of xanthan gum or hydroxypropylmethylcellulose at a level of 0.3 g/100 g in full fat (4 g/100 g milk fat) and low acidified (25 g/100 g yogurt addition) formulations is recommended to achieve improved creamy sensation, high textural quality and enhanced flavor.
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