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Therefore, all adsorption studies were monitored under shake condition up to 4 days at an interval of 24 h for both the metal ions.
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All the immobilization was done at 4 °C in shaking condition.
All of the strains were incubated under a shaking condition at 200 rpm.
The ingredients of the each traditional organic formulation were mixed in a flask and allowed for fermentation for 5 days in shaking condition (120 rpm) at 30 °C.
The physical and chemical stabilities of nanosuspensions A and B were investigated by particle analyzer and HPLC after storage for 2 months at 25 °C, 4 °C and mechanical shaking condition.
Biodegradation of MR, CR, CV and MG (750 ppm), were investigated under shaking condition in Mineral Salt Medium (MSM) solution at pH 7.5 and temperature 30 °C, using a 3.7 × 105 CFU/ml as inoculum size.
Each selected fungal strain was inoculated in 250 mL Erlenmeyer flasks containing 100 mL Potato dextrose broth (supplemented with 10 mg/L RR31 dye) and incubated under shaking condition (120 rpm) at 30 °C.
Typically 10 g of biomass (wet weight) of both fungi was incubated in 100 mL sterilized Milli-Q water for 3 days at 27 °C in shaking condition on an orbital shaker at 100 rpm.
The utilization of Gal was very slow with a delay of about 6 h compared to that under a shaking condition at 30°C (Rodrussamee et al. 2011) and hardly occurred at 45°C.
The pre-cultured explants were submerged into the bacterial suspension and acetosyringone was added to a final concentration of 100 μM, and incubated for 30 min in shaking condition.
If one wishes to constrain the exact shaking condition required for the flame structure in these outcrops to form, a similar set of experiments using the same particles from these outcrops need to be conducted.
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