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“showed a trend”

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Effect of Salt Stress on the Taste Value of Rice As revealed in this study, the appearance, viscosity, degree of balance, and taste values of rice under salt stress showed a trend of increasing and then decreasing, and hardness exhibited a trend of decreasing and then increasing, and salt stress had significant effect on the appearance ( P = 0.005), hardness ( P = 0.012), viscosity ( p = 0.007), degree of balance ( p = 0.006), and taste value ( p = 0.006).
Generally, WEIRD participants showed a trend of increased animal liking compared to the other groups ( p -values range from 0.000 to 0.044), except for the dugong for which the South East Asian and the WEIRD participants do not differ significantly [ t (1,579) = 0.278, p = 0.781] and the saker falcon for which the South Asian and the WEIRD groups do not differ [ t (2,257) =1.47, p = 0.143].
No difference in plasma concentration of C2, C3, C5, and MBL was observed between corticosteroid-naïve and -treated AChR-MG patients, and no correlation was found between the protein concentrations and the duration of IS treatment (data not shown), with the exception of MBL levels, that showed a trend to be higher in corticosteroid-naïve than corticosteroid-treated patients.
When the treatments in the presence and absence of ascorbate were compared, the addition of ascorbate at concentrations up to 0.5 mM showed a trend of increasing cell survival, but these increases were not statistically different to those in the absence of ascorbate for any concentration of zeaxanthin and 80 μM α-tocopherol ( Figure 9 A).