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The measurement of TSS was determined by using a hand refractometer (J1-3A, Guangdong Scientific Instruments).
The supernatant was analysed for total soluble solids using a hand refractometer (J1-3A, Guangdong Scientific Instruments) and titratable acid using titration with 0.1 M NaOH.
The quantity of total soluble solids was measured using a hand refractometer (Atago, Tokyo, Japan) and expressed as the refraction index in Brix degrees.
Prior to each sampling, total soluble solids (TSS) in oBRIX were assayed from the berry juice of five different vines using a hand refractometer (Palette PR-100, Atago, USA).
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Total soluble solids (°BRIX) were measured in grapevine juice, obtained by pressing fresh berries with a small hand-crank press, using a hand held refractometer.
Total soluble solids (°BRIX), pH and titratable acidity were measured in grape juice, obtained by pressing fresh berries with a small hand-crank press, using a hand held refractometer (ATAGO CO., Ltd), a pH meter (Hanna HI 221) and an automatic titrator (Crison Compact Titrator) titrating in the presence of NaOH.
Salinity was estimated using a hand-held refractometer (Atagohand refractometer, Japan) and the pH (hydrogen ion concentration) was measured using a pH pen (pH tester, Malaysia) with the accuracy of ±0.1.
SG was measured using a hand-held refractometer (National Instrument Company, Inc., Baltimore, MD).
The sucrose concentrations of the crop contents were then individually measured using a hand-held refractometer (Bausch & Lomb Optical, USA).
The colostral and serum samples were stored at -20°C until IgG concentration was measured using a hand-held refractometer (Palm Abbe PA203x, Misco, Cleveland, Ohio, USA) and single RID.
A representative sample of 100 sorted berries was squeezed for measurements of total soluble solids (°BRIX) and potential alcohol degree (using a hand-held refractometer).
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