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A method combining a Plackett-Burman design (PBD), the steepest ascent method, and a Box-Behnken design (BBD) was used to evaluate the effects of major treatment process variables, including the soaking solid-liquid ratio, NaOH concentration, soaking temperature, soaking time, stirring rate, ultrasonic power, milling solid-liquid ratio, milling time and milling rate, on the starch isolation.
Soaking temperature, soaking time and milling time were significant factors.
The DCT parameters considered for optimization are: the cooling rate, the soaking temperature, the soaking time, the tempering temperature and the tempering time.
The optimum soaking condition obtained was: bean-water ratio of 1 10, and soaking temperature, time and pH being 16 °C, 21 h and 6.0, respectively, in which the total RFO content predicted in soaked dal was 1.97 g/kg (dry wt basis).
If the soaking temperature is too cold, the fibers of the fish's flesh do not open up properly and the finished product will be too salty.
These behaviour were, then, modelled as function of the soaking temperature (R2 > 0.99).
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Soaking at temperatures higher than 1800 °C resulted in the reverse reaction that caused great weight loss.
However, the equilibrium swelling values only show slight dependences on the previous soaking pH and temperature.
Strictly speaking, degradation pathways due to light soaking and high temperature cannot be regarded as intrinsic processes.
High SOD and CAT activities, as well as radial scavenging activity were considered to increase the vitality of seeds from excessive stress damage in soaking at low temperature.
However, it should be noted that after soaking at room temperature for 24 h, growth of organized gold nanoparticles was not observed (Fig. 2e); instead, these nanocrystals grew to another shape during coalescence.
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