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The ostia models were dried thoroughly before creating a fluid column.
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Even the tiny knots on top, where the dough was gathered, were tender where other models were dry and chewy, a trick accomplished by rolling out the wrappers so that they were thinner at the edges than in the middle.
In this three zone: first zone of the model is drying and pyrolysis zone combined together; second zone is oxidation zone; and the third zone is the reduction zone.
After 8th, 9th, and 10th treatments, the model pond was dried by placing in oven at 60 °C: after 8 and 9 treatments for night; after 10th treatment or 2 h.
The gel was dried using Model 583 Gel dryer from BIO-RAD, Hercules, CA. The products of translation were visualized by autoradiography of the dried gel.
Thin-layer drying models were fitted to the experimental drying curves, including the recent model of Diamante et al. [18] which showed good correlation coefficients for all the tested products.
Nine different thin layer mathematical drying models were compared according to their correlation coefficient, reduced chi-square and root mean square error to estimate vacuum heat pump drying curves.
Different mathematical models were tested with the drying behavior of apple pomace in the dryer.
These models were then extrapolated to actual drying conditions to assess their performance.
Quadratic models were used to indicate optimum drying conditions for various targets.
Even in the northernmost part of the model, areas are drier in the hindcast simulation, partially due to lower groundwater levels caused by the Miami Canal's uncontrolled drainage present in the hindcast period.
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