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Using Lagrange's method of undetermined multipliers, the optimal canal dimensions were obtained for minimum water loss.
The proposed charts facilitate easy design of the optimal canal dimensions guaranteeing minimum water loss.
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The optimum osmotic dehydration process conditions for maximum water loss, minimum solute gain, maximum retention of colour, and sensory score were: 50 °Brix + 15% w/v sodium chloride solution, 54.8 °C solution temperature and 120 min process duration.
For instance, the samples thermally activated at 200 250 °C were characterized with a minimum of water loss (6.1 %).
The average total water intake reported by the LD barely satisfied even conservative physiological estimates of minimum daily water loss.
Response surface methodology was used to determine the optimum processing conditions that yield maximum water loss and weight reduction and minimum solid gain and water activity during osmotic dehydration of potatoes.
Using a composite of previously published data, the European Food Safety Authority estimates the physiological minimum necessary daily water loss via urine, stool, skin and lungs to be 1·3 1·5 litres, exclusive of sweating, while the Institute of Medicine estimates minimum daily water loss to be between 1·3 and 3·45 litres.
The arrival of water runoff to the delta of the Ili River and also natural loss of water were calculated, with which it was possible to estimate the ecological minimum water flow needed to maintain the level of Lake Balkhash in stable condition.
This behaviour also helps reduce water loss.
Removing foliage above water reduces the water loss through transpiration.
This adaptation minimizes both water needs and water loss.
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