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To calculate the Gini coefficient, we divide the Area A by the sum of Area A and Area B. So basically, Gini = A / (A+B).
Cropland area in 2005, based on MODIS, was compared to the sum of area inventoried for harvest per geopolitical region.
The area of the ROC plot was calculated as the sum of Area = Σ {[αt(n) – (αt(n+1))]/ [1-βt(n)]} where t(n) denotes the threshold n = 1, 2,...22, α = alpha error, and β= beta error.
The volume (V) was then estimated using the equation V = Σ A× T× I, where Σ A is the sum of area measured on each section, T is the section thickness and I is the section intervals.
The infarct volume was calculated from the MAP2-negative areas according to Cavalieri principle, using the following formula: V=∑ A × P × T, where V= total volume, ∑ A = sum of area measurement, P = the inverse of the sampling fraction and T = the section thickness.
Total volumes were calculated according to the Cavalieri principle, using the following formula: V=SA × P × T, where V is the total volume, SA is the sum of area measurements, P is the inverse of the sampling fraction and T is the section thickness.
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The following parameters were measured: area = sum of ROIs area; area fraction = area/area of cells in the field; intensity = [mean of (ROIs intensity/ROI area)] background.
Experiments of this type demonstrate that, when selecting the larger shoal, mosquitofish (Gambusia holbrooki) spontaneously use non-numerical cues, namely the sum of areas of the shoals and the overall quantity of movements of the individuals within the shoal [15].
cVolume based on the sum of areas in the craniocaudal and mediolateral oblique appearance.
The chain length ratio (CL) is the sum of areas under peaks for all 20 and 22 carbon fatty acids divided by the sum of areas under peaks for all 16 and 18 carbon fatty acids.
The desaturation ratio (DS) is the sum of areas under peaks for polyunsaturated 18 carbon fatty acids divided by the sum of areas under peaks for saturated and monounsaturated 18 carbon fatty acids.
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CEO of Professional Science Editing for Scientists @ prosciediting.com