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Typically, 100 μL of GO or S-rGO suspensions with different concentrations (20 to 100 μg/mL) was added to a 96-well plate and 10 μL of WST-8 reagent solution was added to each well; the mixture solution was incubated at 37°C under 5% CO2 for 1 h.
In each well, the mixture consisted of 25 μL of 15 mM ATCI in water, 125 μL of 3 mM DTNB in buffer C, 50 μL of buffer B, and 25 μL of 10 mM solution of each compound under study (dissolved in a solution of 10% methanol in buffer A).
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After adding buffer C and mixing well, the mixtures were centrifuged at 700 g for 10 minutes at 4°C.
If the egg whites have been whipped well and the mixture combined thoroughly, it will hold for several hours.
Turn off the heat, then add 3 eggs, one at a time, beating well until the mixture is glossy.
Add the parmesan, eggs, garlic, parsley and lemon zest, season and stir well until the mixture comes together.
Put the egg yolks and half the milk in the well, beat the mixture until smooth, then slowly whisk in the rest of the milk.
Add the flour; and stir well until the mixture forms a smooth paste and starts to coat the bottom of the pan.
Flashing conditions greatly influences atomization and vaporization processes as well as the mixture formation and combustion.
This mixture does not perform as well as the mixture of AG490 and I-3-M.
This methodology dealt well with the mixture of precise and uncertain knowledge.
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CEO of Professional Science Editing for Scientists @ prosciediting.com