Sentence examples for oxidation value from inspiring English sources
The negative Hammett ρ value (−0.83) for competitive oxidation of p-substituted thioanisoles and the low XSO (XSO = (nucleophilic oxidation)/ total oxidation)) value (<0.01) for the I-catalyzed oxidation of thianthrene 5-oxide (SSO) revealed that I produces a strong electrophilic oxidant.
Oxidation values (raw or cooked meat) from α-TA or α-TA+AA supplemented diets were not statistically different (P>0.05).
Previous studies examining the variability of substrates utilization at high intensities did not report intensities and total fat and CHO oxidation values when RQ ≥1.
The experiments carried out by the recommended method showed that the dynamics of the distribution of total hardness and permanganate oxidation values in the fractions of frozen and melted water samples coincided completely based on which it has been concluded that organic matters in natural waters are associated with hardness salts and always distributed in this form.
REE, PPEE and corresponding net substrate oxidation values for baseline and intervention were calculated using minute-by-minute values for VO2 and VCO2 (L/min).
Comparison of theoretical oxidation values with experimental results suggests the involvement of some factors protecting oils from GT, W92 and W86 plants.
The results clearly show that a non-zero flux through the Calvin cycle is required for all organic substrates considered; the total amount of the flux depends on the oxidation values of the substrates and on structural constraints imposed by the pathways initially metabolizing the substrate.
In this study, dietary CHO and COPs increased lipid-oxidation values (TBARS) in the liver; the amount of COPs in the diet exerted a stronger effect than CHO did on increasing the TBARS values.
Figure 4 Influence of the oxidation current value I on the reflectivity of anodized samples.
The XANES results indicated that the mean oxidation state value of all the samples was between 3+ and 4+.
In our study pH decreasing in meat products during storage had affected the increase of lipid oxidation (TBARS value) only in the case of sample without any additives (P0).
