One of the mysteries of the English language finally explained.
- ‘The extractability of beef, pork, and chicken muscle with post-mortem aging was studied.’
- ‘The degree of extractability, as it were, depends on the type of data extracted.’
- ‘Juicy fruit possessed pectin of greater extractability than mealy fruit, with high amounts of loosely bound polyuronides and low amounts of tightly bound pectin.’
- ‘In general, increasing the drying temperature led to an increase in the extractability of Cr and Cu for all three extraction methods.’
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