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Total weight of ingredients inserted in silica ampoules of 10 mm in diameter used for melting was 30 g.
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Thus, in this study, two HA TiO2 Al2O3 nanobiomaterials with different weight percentage of ingredients fabricated by cold press and sintering method.
For particular weight ratios of ingredients (1 1 1 0.3), the maximum increase in the volume of EG, 565±5 ml/g was observed.
The mix proportion was based on weight of the ingredients which means one proportion of cement was mixed with 1.5 proportion of sand and 2.3 proportion of conventional stone chips in terms of weight of the components.
Considering the molecular weight of the ingredients presented in Table 4, it can be concluded that both polymers (HPMC and PVM/MA) and the silicone-based surfactant will not be able to penetrate the SC.
A typical formulation for sidewalls (measured in parts by weight of each ingredient) would be 50 parts natural rubber (for resistance to heat buildup), 50 parts butadiene rubber (for abrasion resistance), and 50 parts carbon black (for reinforcement), along with small amounts of processing oil, antioxidant, and protective wax.
While, in theory, the trends for the two measures should be similar, the sales trends for units sold increased overall from 1997 to 2002 and decreased for weight of active ingredient sold.
The input parameters consist of weights of mixture ingredients like cement, coarse aggregate, fine aggregate, four families of superplasticizer dosages and water.
For each food code the weights of the ingredients were added in the order of heaviest to lightest, and a 90%% threshold was used such that once a value greater than 90%% was achieved the remaining ingredients were disregarded.
The weights of the ingredients were 158.02 kg of sodium (Na), 28.8 kg of glucose, 5.87 kg of potassium (K) (for 3 mmol/L of final K concentration), 5.21 kg of calcium chloride (Ca), 2.67 kg of magnesium chloride (Mg) and 4.74 kg of acidic acid with allowed tolerance levels of 0.5%.
The various food items mentioned in the recall were transformed into their corresponding weight of raw food ingredients.
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