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4. Reheat the Swiss chard mixture and keep warm.
Add the egg to the mixture and keep mixing until your mixture turns smooth.
Do the same with the rest of the mixture and keep them warm.
At this point, you're going to start kneading the mixture and keep adding in flour, a cup at a time, up to maybe another 4-5 cups or so, don't count, just work the dough.
Here's what else you should do: After cooking over low heat for 10-12 minutesprinklekle 1/4-1/2 1/4-1/2 saltsp.tofthe mixture and keep cooking for another 15-25 minutesaltr until the ontons are amber in color and begin theget translucent.
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The tube was then removed from the mixture and kept at room temperature for 24 h.
Then 70 μL of MSTFA was added into the mixture and kept at 37 °C for 30 min after vortex-mixing.
Then, 800 μL of PTC added to the mixture and kept at room temperature for 15 min, followed by centrifugation at 5000g and 4 °C for 5 min.
Then, the ACVC solution was added drop by drop to the reaction mixture and kept for 24 h with stirring at room temperature under nitrogen atmosphere.
After degreasing, an electropolishing (EP) step was performed on the Al foil, which was partly dipped in a 250-mL beaker filled up to 200 mL with a 1 5 v/v HClO4 C2H5OH mixture, and kept inside a refrigerating bath set atTbath =+7 °C.
Trimethylsilylimidazole (1.0 ml) was added to the reaction mixture, and kept at 60°C for 30 min.
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CEO of Professional Science Editing for Scientists @ prosciediting.com