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The initial fast increase may be attributed to growth mainly from direct incorporation/reaction of the precursors, whereas the later slower growth may arise from Ostwald ripening after the initial precursors have depleted.
Since the solubility of silica is quite low below pH = 2, ripening after nanoparticle formation is restricted to less than 2 nm in diameter, causing gel networks to form by aggregation rather than particle growth [13].
In the first step, Re3+ would be adsorbed on the surface of the silica colloid, and then the silica colloid turns into a rattle-type particle and finally turns into a HS through Ostwald ripening after being treated in hydrothermal conditions.
In Malaysia and Singapore, most consumers prefer the fruit to be as ripe and pungent in aroma as possible and may even risk allowing the fruit to continue ripening after its husk has already cracked open.
However, purple fruit exhibit delayed ripening after breaker compared to red fruit.
In the present study, S4 fruit were capable of ripening after 14 days without ethylene treatment.
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They do not continue to ripen after they are picked.
But other fruits — apples, peaches, plums, nectarines, some melons and tomatoes — will continue to ripen after they've been picked.
This behavior of the ACO gene may explain the physiological data, where a higher internal ethylene concentration and ethylene production rate were detected in the S1 fruit that failed to ripen after 14 days at 20 °C.
This indicates that genes differentially expressed at harvest could be involved in the eventual injury these fruit suffered when shelf ripened after two weeks in the cold (i.e. FB) but not to the phenotypical differences observed by just one week (i.e. FBL).
Green acorns will naturally ripen, after falling off the tree.
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