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When this is done, we find, as previously that the fraction of water remaining unfrozen at the temperature of IIF remains nearly constant at 5 8% for both glycerol and EG even though the IIF temperatures vary from −14 to −50 °C.
The frozen portion is almost pure water ice; the impurities are left in the remaining unfrozen liquid.
As is common in X-ray astronomy, we search for the 90% confidence level values for one interesting parameter (i.e., the variation of the parameter of interest that when refitting the remaining unfrozen parameters yields a change in the χ2 value of 2.706).
As the water in fish freezes out as pure crystals of ice, the remaining unfrozen water contains an ever increasing concentration of salts and other compounds which are naturally present in fish flesh.
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The water droplet remained unfrozen on the as-prepared surface at −6 °C for over 110 min.
So, for a given temperature of production and storage, more of the mixture will remain unfrozen when the sugar content is high, giving a soft, creamy texture.
These substances don't prevent freezing, but they slow ice formation and allow the fluids surrounding cells to freeze in a more controlled manner while the contents of the cells remain unfrozen.
In terms of the materials of the heating practice, the purposes of certain technologies were rediscovered, as in the following case where a respondent describes how they started to heat the sauna to keep the water pipes running: When you heat up the sauna - all the water systems are there - they remain unfrozen.
However, new evidence from ancient rocks bolsters the notion that some of the world's seas remained unfrozen during this global deep freeze, striking a blow against the controversial idea that the planet was completely swaddled in ice at the time.
During this process, the soil remained unfrozen and the plants appeared to be dry.
However, the nutrient solution should remain unfrozen under the given freezing condition; freezing causes lower water potential [ 15] and therefore decreases the accuracy of the PEG concentration.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com