Şunu aradınız:: rate of consumption (İngilizce - Endonezce)

part of consumption
konsumsi

member of consumption and business fund division
anggota divisi logistik

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in particular, its rate of spread, both temporal and geographical.
khususnya, laju sebarannya, baik temporal maupun geografis.

in many countries, there is a low rate of hand washing with soap.
di banyak negara, tingkat mencuci tangan dengan sabun masih rendah.

incorrect land use can cause an increase in the rate of erosion in a region
tata guna lahan yang salah dapat menyebabkan kenaikan laju erosi di suatu wilayah

this simple action can reduce the rate of mortality from these diseases by almost 50%.
tindakan sederhana ini dapat mengurangi angka mortalitas akibat penyakit tersebut hingga hampir 50%.

an accurate mortality rate of the disease and the level of herd immunity in the population can be determined from the results of this test.
angka mortalitas penyakit yang akurat dan tingkat kekebalan kelompok dalam populasi dapat ditentukan dari hasil uji ini.

opportunistic sampling for serology in children younger than 10 years might be limited due to the overall reduced rate of blood tests in children.
pengambilan sampel oportunistik untuk serologi pada anak berusia kurang dari 10 tahun mungkin terbatas karena tingkat pengujian darah yang secara keseluruhan dikurangi pada anak.

the high-throughput automated systems in many clinical laboratories will be able to perform these assays but their availability will depend on the rate of production for each system.
sistem otomatis dengan hasil tinggi di banyak laboratorium klinis akan dapat melakukan pemeriksaan ini, tetapi ketersediaannya akan tergantung pada tingkat produksi untuk setiap sistem.

food fortification is the addition of one or more nutrients (nutrients) braids. the main objective is to increase the level of consumption of nutrients are added to improve the nutritional status of the population.
fortifikasi pangan adalah penambahan satu atau lebih zat gizi (nutrien) kepangan. tujuan utama adalah untuk meningkatkan tingkat konsumsi dari zat gizi yang ditambahkan untuk meningkatkan status gizi populasi.

first order reactions. the reacting mixture is heated by a saturated steam, which flows through a jacket around the reactor with a rate of q (mass/time
reaksi urutan pertama. campuran bereaksi dipanaskan oleh uap jenuh, yang mengalir melalui jaket di sekitar rcu

compared to sars-cov with a high mutation rate, the mutation rate of sars-cov-2 is apparently lower, suggestive of a higher level of adaptation to humans.
dibandingkan sars-cov yang memiliki laju mutasi tinggi, laju mutasi sars-cov-2 sebenarnya lebih rendah, mengisyaratkan tingkat adaptasi yang lebih tinggi dengan manusia.

chapter 2 factors affecting postharvest quality of fresh fruits introduction from many studies and field observations over the past 40 years, it has been reported that 40–50 % of horticultural crops produced in developing countries are lost before they can be consumed, mainly because of high rates of bruising, water loss, and subsequent decay during postharvest handling (kitinoja 2002; ray and ravi 2005). nutritional loss (loss of vitamins, antioxidant, and health promoting substances) o
bab 2 faktor-faktor yang mempengaruhi kualitas pascapanen buah segar pendahuluan dari banyak penelitian dan pengamatan lapangan selama 40 tahun terakhir, telah dilaporkan bahwa 40-50 % tanaman hortikultura yang diproduksi di negara berkembang hilang sebelum dapat dikonsumsi, terutama karena tingginya tingkat memar, kehilangan air, dan pembusukan selanjutnya selama penanganan pascapanen (kitinoja 2002; ray dan ravi 2005). kehilangan nutrisi (kehilangan vitamin, antioksidan, dan zat yang meningkatkan kesehatan)