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What cooks call "browning", and food chemists the Maillard reaction, starts off simply and becomes very complex.
Ask any of the Giants' defensive players about the rookie cornerback Frank Walker and their reaction starts with a smile.
The peroxy radical removes a hydrogen atom from another lipid molecule and the reaction starts over again (propagation).
And our comprehensive round-up of reaction starts at 4.21pm, including David Cameron's comments at 5.34pm, Alistair Darling at 7.13pm, and the view from Canada at 5.07pm and 6.06pm.
The reaction starts with the deamination of aspartate to α-ketoglutarate.
The reaction starts when two H atoms approach the Zn acac 2 complex.
The catalysts abruptly changed its oxidation state at the temperature when POM reaction starts.
The S-I reaction starts at around 70°C and continues up to temperatures of around 300°C.
The oxidation reaction product MoO3 is a volatile oxide and its evaporation reaction starts at after 550 °C.
Contrary to the injection approach, two different precursors are present in the system simultaneously before the reaction starts at a certain temperature.
The obtained nanocomposite material exhibits a high catalytic activity, although an induction period is needed before reaction starts and the catalytic efficiency is not maintained with time.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com