Barely Significant

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highly significantqualifiedgold
Although R2 in the designed experiment was not high (close to 1), the mathematical models were statistically acceptable due to the highly significant regression for the model (pm < 0.05) and non-significant lack-of-fit ( p > 0.05), meaning the dispersion of experimental data was a model-independent measure of pure error.
highly significantqualifiedgold
The mRNA expression indicated that BraA09g012710.3C was not or barely detectable in 366-2S at the early stage, while it was highly detectable in 366-2F, with a highly significant difference ( Figure 5 B), while BraA09g012720.3C , BraA09g012730.3C , and BraA09g012740.3C had low expression levels in 366-2S and 366-2F ( Table S8 ).
balansae under the SSP585 climate scenario in 2021–2040, the fitness status of the minimally, moderately, and highly adaptive distribution under the other climate scenarios showed a decreasing trend; in particular, the total adaptive distribution of C. balansae shrinks the most under the SSP126 climate scenario for 2021–2040, with a total shrinkage rate of 35.84%.
From the perspective of safeguarding consumers’ right to know and right to choose, if products unintentionally mixed with 0.01% of GM ingredients are labelled as GM products in the same way as products containing 5% or higher levels of GM ingredients, the indicative significance of the labelling will be diminished, which will in fact affect consumers’ right to choose. 6.
highly significantqualifiedgold
demonstrated that there is a highly significant positive linear correlation between the anthocyanin content in purple cabbage and the expression level of the PAL gene, indicating that PAL is a key enzyme in the anthocyanin synthesis of purple cabbage [ 75 ].
The results showed that with an increase in the nitrogen application rate in the range of 0–450 kg hm −2 , the yield showed an increasing trend, the chalky grain rate and chalkiness degree decreased, the brown rice rate, milled rice rate, and head rice rate increased, the gelatinization temperature increased, the peak viscosity decreased, the setback viscosity increased, and the taste quality deteriorated.