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FPH prepared from the appropriate pretreatment could be fortified in low fat milk at a level up to 0.5% or higher.
In a second phase, mice were selected for high body weight and low fat content at 42 days for 10 generations.
The liking ratings were not different for the high-fat images compared with the low-fat at baseline; mean ratings for both were moderately high, although this is at odds with the expended effort.
If you really need something sweet, order fruit (if it's on the menu), have a few bites of someone else's or buy low fat ice cream at the supermarket to eat at home.
Membranes were washed in PBS, blocked with PBS 5% low fat milk for at least 1 h and incubated with specific primary antibodies diluted in PBS 2.5% low fat milk at 4°C overnight.
The lunch and dinner provided during experiment was low fat and given at 4 and 9 h after administration, respectively.
For example, to encourage consumers to make healthy food choices, research could examine the effect of a 'low fat department' where consumers can find items with lower fat content, such as low fat yogurts, or at least sort the items within a category by their fat or calorie content.
In the case of whipped cream containing WPC heated for 20 min at lower pH values, better stability was observed even at low fat content as compared to the other process conditions.
After randomisation, women in the eating group were advised to consume a low fat, low residue diet at will during their labour.
Incubations with primary antibodies were performed for the identification of uPA and uPAR in 2.5% low fat milk in TBST at 4°C overnight.
The membranes were then blocked using a solution of 0.1% TBS-Tween 20 and low fat milk for 1 h at room temperature.
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