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This season is mostly about salmon, flesh colors, beige.
It imparts bright red colour to crustacean exoskeleton [2], to salmon flesh [3] and to the feathers of flamingos [4].
Macroinvertebrate colonization of implanted trays containing salmon flesh showed no relationship with their sequential downstream position and (potential) increasing gradient of decay products.
We used a combination of implanted substrates, controlled exposure experiments and descriptive surveys to examine dispersal and colonization behaviour of macroinvertebrates in a developing stream in the presence/absence of decaying salmon flesh.
Macroinvertebrates in enclosed exposure chambers switched between artificial channels with and without salmon flesh demonstrated no significant difference related to exposure history; chamber opening was followed by a net migration from both treatment and controls.
The absence of a behavioural dispersal response to the presence of decaying salmon flesh in this study might be explained by the spatio-temporal design of the experiments, the use of previously frozen flesh as opposed to fresh carcasses, and the relatively early developmental stage of this stream and its associated macroinvertebrate community.
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It occurs as brightly coloured (brown, salmon, flesh-red) masses in granite pegmatites, notably in Bavaria, Ger.; Kimito, Fin.; Karibib, Namibia and Maine, Connecticutt, and Colorado in the United States.
And on two separate nights, a slab of stellar salmon, its flesh enhanced by a marinade of capers, lemon, rosemary and olive oil arrived atop a very large bowl of beautiful white beans, flavored with bay and prosciutto, that could have been soul-satisfying.
Take tweezers and carefully pull out the pin bones in the same direction the bones are oriented in the salmon's flesh.
Cook until the salmon's flesh is opaque and firm.
Beneath their green and gold mottled skin is tender, deep salmon-colored flesh that tastes as if it had been brushed with rosewater; it has more lively acidity than most.
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