By using different proportions of the same compounds, each species can produce its own specific odour.
The starch concentration was balanced using different proportions of corn meal and soybean hulls.
A pyrolysis product derived from Sasol-Lurgi gasifier pitch was activated using different proportions of KOH.
In the present study, the effect of laser surface melting using different proportions of argon and nitrogen as shrouding atmosphere on microhardness and wear resistance properties of a low alloy high carbon tool steel (SAE 52100 steel) has been undertaken.
The LWA were produced from two different mixtures: i) clay and oily waste (CW) and ii) clay and oil sludge (CS), by using different proportions of both NaHCO3 and CaCO3 (0, 20 and 40 wt%).
Laser surface melting is carried out using a high power (2 kW) continuous wave CO2 laser (with a beam diameter of 3 mm) with a linear scan speed of 1 2 m/min, using different proportions of argon (Ar) and nitrogen (N2) as shrouding atmosphere.
The microspheres were prepared by the w/o emulsion thermal cross-linking method using different proportion of the polymer to drug ratio (1.0 1.0, 1.0 1.5 and 1.0 2.0).
Each of the band's four strong lead vocalists used different proportions of Caribbean and West African elements, crooning easily or soaring and cutting with the declamatory zeal of a griot, in songs that advocated education for all or praised the band's own prowess.
Haem iron intake was computed by two methods, using different proportions for haem iron from different types of meat: 69% for beef; 39% for pork ham, bacon, pork-based luncheon meats, and veal; 26% for chicken and fish; and 21% for liver, following Balder et al (2006), and, alternatively, using 40% as the average proportion of haem iron in all meats, following Lee et al (2004).
Heme iron intake was computed by two methods, using different proportions for heme iron from different types of meat: 69% for beef; 39% for pork, ham, bacon, pork-based luncheon meats, and veal; 26% for chicken and fish; 21% for liver, according to Balder et al (2006), and, alternatively, using 40% as the average proportion of heme iron in all meats, according to Lee et al (2004).
The studies by Lee et al and Larsson et al used a fixed proportion of heme iron (40%) from all types of meat, whereas Balder et al used differing proportions for different types of meat.
