Displacement of soil particles in x direction. حسب Xueting Ma (390540)

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Soil particle simulation model. حسب Xueting Ma (390540)

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Multi-factor experimental results. حسب Xueting Ma (390540)

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Mouldboard plough body working resistance response surface. حسب Xueting Ma (390540)

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The composition of the body of a mouldboard plough. حسب Xueting Ma (390540)

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Frequency-displacement curve. حسب Xueting Ma (390540)

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Mouldboard plough body resistance diagram with different mouldboard plough surface convex structure radii. حسب Xueting Ma (390540)

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Soil disturbance response surface curved surface. حسب Xueting Ma (390540)

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Bonding bonds between soil particles. حسب Xueting Ma (390540)

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Test factor coding. حسب Xueting Ma (390540)

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ANOVA for the quadratic polynomial regression model of mouldboard plough body working resistance. حسب Xueting Ma (390540)

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Selection of soil particle sampling points. حسب Xueting Ma (390540)

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Displacement of soil particles in y direction. حسب Xueting Ma (390540)

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The overall structure of the device. حسب Xueting Ma (390540)

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Static analysis results. حسب Xueting Ma (390540)

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Changes in mouldboard plough body resistance at different lugs angles. حسب Xueting Ma (390540)

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Frame structure and key dimensions. حسب Xueting Ma (390540)

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Proportion of counties that experience, on average, a decrease in salinity levels during El Niño years, divided by geographical areas. حسب Nicola Limodio (15138316)

Average % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked. حسب Indrani Bera (804948)

"…<p>Average % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for brown non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…"

Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked. حسب Indrani Bera (804948)

"…<p>Average of % peptides counts for different classes of proteins at different germination time points and significant p-value indicated as compared to soaked sample (*p< 0.05, **p<0.01, ***p<0.001) for garbanzo non-trypsinised with shades of green showing increase and red showing decrease with respect to soaked.…"