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Standardize, taking into account the rules of the journal.
| null | null |
: fermentation-1703121 Title: Study on the Antioxidant Properties Enhancement of Rice Bran by Mixed Bacteria Solid-state Fermentation Overview and general recommendation: The article entitled "Study on the Antioxidant Properties Enhancement of Rice Bran by Mixed Bacteria Solid-state Fermentation", and submitted to publication in "Fermentation", is within the scope of the journal and discusses an important topic.
| null | null |
fermentation8050212_makarova
| 0 |
1703121)’ for publication in the Fermentation.
| null | null |
It appears on Page 4, Line 162; Explain the role of sodium humate.
| null | null |
fermentation8050212_makarova
| 0 |
1703121)’ for publication in the Fermentation.
| null | null |
It consists of performing a solid-state rice bran fermentation using a bacteria mix.
| null | null |
fermentation8050212_makarova
| 0 |
This is the list of corrections of our manuscript entitled ‘Study on the Antioxidant Properties Enhancement of Rice Bran by Mixed Bacteria Solid-state Fermentation (No.
| null | null |
I ask that the authors specifically address each of my comments in their responses.
| null | null |
fermentation8050212_makarova
| 0 |
Major comments Sometimes the document is different to follow due to English issues.
| null | null |
Page 6, Lines 217-218: Check the values presented in the following sentence: “As shown in Table 1, the water-soluble polysaccharide content of FRBE and RBE were 552.30±2.68 mg g-1 and 450.28±1.69 mg g-1 respectively.”, because they are opposite to the ones presented in Table 1.
| null | null |
fermentation8050212_makarova
| 0 |
For your suggestion we have dealt with the comments as follows: Comments to the Author
| null | null |
Four experimental groups were added AAPH and 0.1, 0.2, 0.3, 0.4 mg/ mL sample, respectively.”; Page 5, Lines 188-190: “The optimum sodium humate content was found to be 1.0 %, which DPPH free radical scavenging rate of 81.22%.”; Page 6, Lines 218-219: “The significantly less polysaccharide content of FRBE than that of RBE (P＜05).”; Page 8, Lines 241-242: “Schmidt et al.
| null | null |
fermentation8050212_makarova
| 0 |
It appears for the first time on Page 1, Line 17; The hot water extraction conditions were tested before?
| null | null |
It appears for the first time on Page 1, Line 17; The hot water extraction conditions were tested before?
| null | null |
fermentation8050212_makarova
| 0 |
Author Response Honored reviewers, Thank you for your contribution to reviewing work.
| null | null |
Author Response Honored reviewers, Thank you for your contribution to reviewing work.
| null | null |
fermentation8050212_makarova
| 0 |
This is the list of corrections of our manuscript entitled ‘Study on the Antioxidant Properties Enhancement of Rice Bran by Mixed Bacteria Solid-state Fermentation (No.
| null | null |
It consists of performing a solid-state rice bran fermentation using a bacteria mix.
| null | null |
fermentation8050212_makarova
| 0 |
Minor comments Page 1, Line 9: Change "tastea" to "taste".
| null | null |
Page 4, Line 133: Change "VWD detector" to "Variable wavelength detector (VWD)".
| null | null |
fermentation8050212_makarova
| 0 |
Author Response Honored reviewers, Thank you for your contribution to reviewing work.
| null | null |
Page 3, Line 124: Change "ethyl acetate reagents" to " ethyl acetate reagent".
| null | null |
fermentation8050212_makarova
| 0 |
This is the list of corrections of our manuscript entitled ‘Study on the Antioxidant Properties Enhancement of Rice Bran by Mixed Bacteria Solid-state Fermentation (No.
| null | null |
Minor comments Page 1, Line 9: Change "tastea" to "taste".
| null | null |
fermentation8050212_makarova
| 0 |
In the reference list, write the names of the microorganisms in italic.
| null | null |
Page 10, Lines 306 and 307: check the 73.85 and 77.00 values.
| null | null |
fermentation8050212_makarova
| 0 |
Page 3, Line 124: Change "ethyl acetate reagents" to " ethyl acetate reagent".
| null | null |
1703121)’ for publication in the Fermentation.
| null | null |
fermentation8050212_makarova
| 0 |
Since I have some doubts that I would like clarified, I recommend that a major revision be warranted.
| null | null |
For your suggestion we have dealt with the comments as follows: Comments to the Author
| null | null |
fermentation8050212_makarova
| 0 |
Why did the water-soluble phenolic acids contents increase after the fermentation?
| null | null |
1703121)’ for publication in the Fermentation.
| null | null |
fermentation8050212_makarova
| 0 |
Examples: Page 1, Lines 9-11: "In order to enhancement the antioxidant properties of rice bran, solid state fermentation of rice bran with mixed bacteria was adopted and optimized fermentation technology.
| null | null |
Study on the effect of sodium humate on solid fermentation of lactobacillus plantarum.
| null | null |
fermentation8050212_perova
| 0 |
The application of the Duncan test should be justified because it is less sensitive in this kind of study.
| null | null |
Author Response Honored reviewers, Thank you for your contribution to reviewing work.
| null | null |
fermentation8050212_perova
| 0 |
Study on the effect of sodium humate on solid fermentation of lactobacillus plantarum.
| null | null |
: fermentation-1703121 Title: Study on the Antioxidant Properties Enhancement of Rice Bran by Mixed Bacteria Solid-state Fermentation Overview and general recommendation: The article entitled "Study on the Antioxidant Properties Enhancement of Rice Bran by Mixed Bacteria Solid-state Fermentation", and submitted to publication in "Fermentation", is within the scope of the journal and discusses an important topic.
| null | null |
fermentation8050212_perova
| 0 |
For your suggestion we have dealt with the comments as follows:
| null | null |
Author Response Honored reviewers, Thank you for your contribution to reviewing work.
| null | null |
fermentation8050212_perova
| 0 |
Page 10, Lines 306 and 307: check the 73.85 and 77.00 values.
| null | null |
For your suggestion we have dealt with the comments as follows: Comments to the Author
| null | null |
fermentation8050212_perova
| 0 |
1703121)’ for publication in the Fermentation.
| null | null |
For your suggestion we have dealt with the comments as follows: Comments to the Author
| null | null |
fermentation8050212_perova
| 0 |
Table 1: The number of decimal places of some constituents is excessive.
| null | null |
(2014) also found that ferulic acid content of rice bran water-soluble extracts significant improvements, up to 765 mg/g [16].”; Page 10, Lines 321-323: “At the concentration of 0.3 mg/mL and 0.4 mg/mL, CAT activity induced by AAPH of FRBE group significantly higher than that of AAPH and RBE.”.
| null | null |
fermentation8050212_perova
| 0 |
1703121)’ for publication in the Fermentation.
| null | null |
Table 1: The number of decimal places of some constituents is excessive.
| null | null |
fermentation8050212_perova
| 0 |
This is the list of corrections of our manuscript entitled ‘Study on the Antioxidant Properties Enhancement of Rice Bran by Mixed Bacteria Solid-state Fermentation (No.
| null | null |
Minor comments Page 1, Line 9: Change "tastea" to "taste".
| null | null |
fermentation8050212_perova
| 0 |
Minor comments Page 1, Line 9: Change "tastea" to "taste".
| null | null |
This is the list of corrections of our manuscript entitled ‘Study on the Antioxidant Properties Enhancement of Rice Bran by Mixed Bacteria Solid-state Fermentation (No.
| null | null |
fermentation8050212_perova
| 0 |
The article is a fair enough approach, please include a more specific section about the statistical methods.
| null | null |
Author Response Honored reviewers, Thank you for your contribution to reviewing work.
| null | null |
fermentation8050212_perova
| 0 |
Since I have some doubts that I would like clarified, I recommend that a major revision be warranted.
| null | null |
Minor comments Page 1, Line 9: Change "tastea" to "taste".
| null | null |
fermentation8050212_perova
| 0 |
1703121)’ for publication in the Fermentation.
| null | null |
The appropriate methodology considering parametric assumption for normality and homogeneity of variances before data analysis should be applied.
| null | null |
fermentation8050212_perova
| 0 |
For your suggestion we have dealt with the comments as follows:
| null | null |
Study on the effect of sodium humate on solid fermentation of lactobacillus plantarum.
| null | null |
fermentation8050212_perova
| 0 |
Page 10, Lines 306 and 307: check the 73.85 and 77.00 values.
| null | null |
Author Response Honored reviewers, Thank you for your contribution to reviewing work.
| null | null |
fermentation8050212_perova
| 0 |
Page 2, Lines 66 and 67: Write the microorganisms' names in italic.
| null | null |
Table 1: The number of decimal places of some constituents is excessive.
| null | null |
fermentation8050212_perova
| 0 |
Table 1: The number of decimal places of some constituents is excessive.
| null | null |
Table 1: The number of decimal places of some constituents is excessive.
| null | null |
fermentation8050212_perova
| 0 |
"; Page 4, Lines 141-143: “In the morning (on set light), breeding 9 fishes interbreed 1h, embryos were obtained from natural spawning collection of embryos were completes in petri Dishes; Page 4, Lines 153-155: “AAPH group only added AAPH.
| null | null |
This is the list of corrections of our manuscript entitled ‘Study on the Antioxidant Properties Enhancement of Rice Bran by Mixed Bacteria Solid-state Fermentation (No.
| null | null |
fermentation8050212_perova
| 0 |
Response 1: It is our great pleasure to get your professional comments.
| null | null |
Droplet size and gelatin concentration are the factors that most affect the structure and texture of emulsion gels..The results of this study are important for structuring emulsion gels and adjusting the texture of food products.
| null | null |
gels8040212_makarova
| 0 |
The references cited are relevant and current, mostly published within the last three years.
| null | null |
The obtained emulsion gels are well characterized in terms of their structure and rheological and mechanical properties.
| null | null |
gels8040212_makarova
| 0 |
The conclusions are consistent with the presented results of the study.
| null | null |
The conclusions are consistent with the presented results of the study.
| null | null |
gels8040212_makarova
| 0 |
Figure 7-B: I suggest choosing just one shear rate, instead of providing both graphs one can provide the numerical values at a fixed shear rate Line 474: What is meant by optimize condition?
| null | null |
Response 18: Thanks for your carefully check.
| null | null |
gels8040212_makarova
| 0 |
The results of this study are important for structuring emulsion gels and adjusting the texture of food products.
| null | null |
The conclusions are consistent with the presented results of the study.
| null | null |
gels8040212_makarova
| 0 |
We take the concerns seriously and comments have been carefully addressed.
| null | null |
This section is a bit confusing so I would suggest authors include a Table with all the sample formulations/conditions tested.
| null | null |
gels8040212_makarova
| 0 |
Response 1: It is our great pleasure to get your positive comments.
| null | null |
This section is a bit confusing so I would suggest authors include a Table with all the sample formulations/conditions tested.
| null | null |
gels8040212_makarova
| 0 |
Author Response Point 1: This article compares the production of emulsion gels by two different methods, namely heat-and TGase- induced emulsion gels.
| null | null |
The results of the manuscript are reproducible using the information in the methods section, but some minor explanations are missing.
| null | null |
gels8040212_makarova
| 0 |
We take the concerns seriously and comments have been carefully addressed.
| null | null |
Thanks very much for your responsible and efficient work in the process of our manuscript.
| null | null |
gels8040212_makarova
| 0 |
The article is very well written and only requires few minor changes.
| null | null |
Droplet size and gelatin concentration are the factors that most affect the structure and texture of emulsion gels..The results of this study are important for structuring emulsion gels and adjusting the texture of food products.
| null | null |
gels8040212_makarova
| 0 |
The aim of this work is to prepare emulsion gels based on whey protein isolate and gelatin by two different methods: an enzymatic and a physical method.
| null | null |
Droplet size and gelatin concentration are the factors that most affect the structure and texture of emulsion gels..The results of this study are important for structuring emulsion gels and adjusting the texture of food products.
| null | null |
gels8040212_makarova
| 0 |
Figure 7-B: I suggest choosing just one shear rate, instead of providing both graphs one can provide the numerical values at a fixed shear rate Line 474: What is meant by optimize condition?
| null | null |
The conclusions are consistent with the presented results of the study.
| null | null |
gels8040212_makarova
| 0 |
Droplet size and gelatin concentration are the factors that most affect the structure and texture of emulsion gels..The results of this study are important for structuring emulsion gels and adjusting the texture of food products.
| null | null |
What equipment was used for the texture profile analysis?
| null | null |
gels8040212_makarova
| 0 |
This section is a bit confusing so I would suggest authors include a Table with all the sample formulations/conditions tested.
| null | null |
The obtained emulsion gels are well characterized in terms of their structure and rheological and mechanical properties.
| null | null |
gels8040212_makarova
| 0 |
One main request would be to make it clearer what was the formulations and conditions tested.
| null | null |
Figure 2 has been modified accordingly to make the legend clearer.
| null | null |
gels8040212_makarova
| 0 |
One main request would be to make it clearer what was the formulations and conditions tested.
| null | null |
One main request would be to make it clearer what was the formulations and conditions tested.
| null | null |
gels8040212_makarova
| 0 |
The manuscript is presented in a well-structured manner.The references cited are relevant and current, mostly published within the last three years.The results of the manuscript are reproducible using the information in the methods section, but some minor explanations are missing.
| null | null |
The obtained emulsion gels are well characterized in terms of their structure and rheological and mechanical properties.
| null | null |
gels8040212_makarova
| 0 |
B1, B2, and B3 looks biphasic, was this the case?
| null | null |
Line 478 and 485: Are the gel continuous phase and the protein-emulsion mixture the same thing?
| null | null |
gels8040212_makarova
| 0 |
Line 512: Was 1% found to be within the viscoelastic region?
| null | null |
The article is very well written and only requires few minor changes.
| null | null |
gels8040212_makarova
| 0 |
The article is very well written and only requires few minor changes.
| null | null |
Figure 7-B: I suggest choosing just one shear rate, instead of providing both graphs one can provide the numerical values at a fixed shear rate Line 474: What is meant by optimize condition?
| null | null |
gels8040212_perova
| 0 |
Author Response Point 1: This article compares the production of emulsion gels by two different methods, namely heat-and TGase- induced emulsion gels.
| null | null |
Author Response Point 1: The aim of this work is to prepare emulsion gels based on whey protein isolate and gelatin by two different methods: an enzymatic and a physical method.
| null | null |
gels8040212_perova
| 0 |
This article compares the production of emulsion gels by two different methods, namely heat-and TGase- induced emulsion gels.
| null | null |
Figure 7-B: I suggest choosing just one shear rate, instead of providing both graphs one can provide the numerical values at a fixed shear rate Line 474: What is meant by optimize condition?
| null | null |
gels8040212_perova
| 0 |
Response 18: Thanks for your carefully check.
| null | null |
The article is very well written and only requires few minor changes.
| null | null |
gels8040212_perova
| 0 |
The obtained emulsion gels are well characterized in terms of their structure and rheological and mechanical properties.
| null | null |
Line 500: Define PDI at first use Line 507: Clearance height or gap`?
| null | null |
gels8040212_perova
| 0 |
Line 478 and 485: Are the gel continuous phase and the protein-emulsion mixture the same thing?
| null | null |
The article is very well written and only requires few minor changes.
| null | null |
gels8040212_perova
| 0 |
Author Response Point 1: The aim of this work is to prepare emulsion gels based on whey protein isolate and gelatin by two different methods: an enzymatic and a physical method.
| null | null |
Line 500: Define PDI at first use Line 507: Clearance height or gap`?
| null | null |
gels8040212_perova
| 0 |
Line 60: define WPI at first use Line 84-88: This is a summary of what was carried out and not a discussion, please remove Figure 1: Include in Fig.1c what was the the % of WPI used Figure 2: Increase the font of the legend Line 166: English check Figure 3: rename using latin alphabet Figure 4: Increase legend as it is not visible.
| null | null |
Author Response Point 1: The aim of this work is to prepare emulsion gels based on whey protein isolate and gelatin by two different methods: an enzymatic and a physical method.
| null | null |
gels8040212_perova
| 0 |
Author Response Point 1: The aim of this work is to prepare emulsion gels based on whey protein isolate and gelatin by two different methods: an enzymatic and a physical method.
| null | null |
Droplet size and gelatin concentration are the factors that most affect the structure and texture of emulsion gels..The results of this study are important for structuring emulsion gels and adjusting the texture of food products.
| null | null |
gels8040212_perova
| 0 |
B1, B2, and B3 looks biphasic, was this the case?
| null | null |
This article compares the production of emulsion gels by two different methods, namely heat-and TGase- induced emulsion gels.
| null | null |
gels8040212_perova
| 0 |
Droplet size and gelatin concentration are the factors that most affect the structure and texture of emulsion gels.
| null | null |
Line 478 and 485: Are the gel continuous phase and the protein-emulsion mixture the same thing?
| null | null |
gels8040212_perova
| 0 |
The obtained emulsion gels are well characterized in terms of their structure and rheological and mechanical properties.
| null | null |
The obtained emulsion gels are well characterized in terms of their structure and rheological and mechanical properties.
| null | null |
gels8040212_perova
| 0 |
The manuscript is presented in a well-structured manner.
| null | null |
The conclusions are consistent with the presented results of the study.
| null | null |
gels8040212_perova
| 0 |
The results of the manuscript are reproducible using the information in the methods section, but some minor explanations are missing.
| null | null |
This article compares the production of emulsion gels by two different methods, namely heat-and TGase- induced emulsion gels.
| null | null |
gels8040212_perova
| 0 |
The manuscript is presented in a well-structured manner.
| null | null |
The references cited are relevant and current, mostly published within the last three years.
| null | null |
gels8040212_perova
| 0 |
This section is a bit confusing so I would suggest authors include a Table with all the sample formulations/conditions tested.
| null | null |
This section is a bit confusing so I would suggest authors include a Table with all the sample formulations/conditions tested.
| null | null |
gels8040212_perova
| 0 |
B1, B2, and B3 looks biphasic, was this the case?
| null | null |
Line 478 and 485: Are the gel continuous phase and the protein-emulsion mixture the same thing?
| null | null |
gels8040212_perova
| 0 |
One main request would be to make it clearer what was the formulations and conditions tested.
| null | null |
The article is very well written and only requires few minor changes.
| null | null |
gels8040212_perova
| 0 |
The article is very well written and only requires few minor changes.
| null | null |
The aim of this work is to prepare emulsion gels based on whey protein isolate and gelatin by two different methods: an enzymatic and a physical method.
| null | null |
gels8040212_perova
| 0 |
The results of this study are important for structuring emulsion gels and adjusting the texture of food products.
| null | null |
Droplet size and gelatin concentration are the factors that most affect the structure and texture of emulsion gels..The results of this study are important for structuring emulsion gels and adjusting the texture of food products.
| null | null |
gels8040212_perova
| 0 |
The conclusions are consistent with the presented results of the study.
| null | null |
Droplet size and gelatin concentration are the factors that most affect the structure and texture of emulsion gels..The results of this study are important for structuring emulsion gels and adjusting the texture of food products.
| null | null |
gels8040212_perova
| 0 |
Here, we focused on the biological function and potential molec- 20 ular mechanism of the response of IbmiR319a to drought stress in sweet potato.
| null | null |
Here authors capture the early response to PEG compared to the drought response (water withdrawal) assessed earlier.
| null | null |
genes13030404_makarova
| 0 |
We also found that the lignin content was reduced, which 25 led to increased brittleness in MIM319.
| null | null |
This is essential given that no temporal expression baseline is established for IbTCP11/17 under water withdrawal stress and the presence of other regulatory mechanisms of IbTCP11/17.
| null | null |
genes13030404_makarova
| 0 |
RNA-Seq results need to be further discussed.
| null | null |
34 35 1. Introduction 36 Drought is a major environmental factor causing abiotic stress (Pearce and RS 2001, 37 Xie, Wang et al. 2017, Meng, Li et al. 2018).
| null | null |
genes13030404_makarova
| 0 |
16 Abstract: MicroRNA319 (miR319) plays a key role in plant growth, development, and multiple re- 17 sistance by repressing the expression of targeted TEOSINTE BRANCHED/CYCLOIDEA/PCF (TCP) 18 genes.
| null | null |
Ren et al.'s study focus on the characterization of IbmiR319 based on its effect on plant architecture and drought response.
| null | null |
genes13030404_makarova
| 0 |
34 35 1. Introduction 36 Drought is a major environmental factor causing abiotic stress (Pearce and RS 2001, 37 Xie, Wang et al. 2017, Meng, Li et al. 2018).
| null | null |
Author Response Please see the attachment Author Response File: Author Response.docx
| null | null |
genes13030404_makarova
| 0 |
Taken together, our findings suggest that IbmiR319a affects plant architecture 32 by targeting IbTCP11/17 to control the response to drought stress in sweet potato.
| null | null |
There are some small edits that need addressing for clarity.
| null | null |
genes13030404_makarova
| 0 |
It is 39 therefore essential that crops with drought tolerance traits are produced.
| null | null |
There are some small edits that need addressing for clarity.
| null | null |
genes13030404_makarova
| 0 |
45 Citation: Lastname, F.; Lastname, F.; Lastname, F. Title.
| null | null |
Here, we focused on the biological function and potential molec- 20 ular mechanism of the response of IbmiR319a to drought stress in sweet potato.
| null | null |
genes13030404_makarova
| 0 |
Here authors capture the early response to PEG compared to the drought response (water withdrawal) assessed earlier.
| null | null |
This is essential given that no temporal expression baseline is established for IbTCP11/17 under water withdrawal stress and the presence of other regulatory mechanisms of IbTCP11/17.
| null | null |
genes13030404_perova
| 0 |
It is 39 therefore essential that crops with drought tolerance traits are produced.
| null | null |
16 Abstract: MicroRNA319 (miR319) plays a key role in plant growth, development, and multiple re- 17 sistance by repressing the expression of targeted TEOSINTE BRANCHED/CYCLOIDEA/PCF (TCP) 18 genes.
| null | null |
genes13030404_perova
| 0 |
As the authors briefly mentioned, PEG stress is more severe than water withdrawal, so it will not give a solid verification provided there are two variables, inducer, and timing.
| null | null |
It is 39 therefore essential that crops with drought tolerance traits are produced.
| null | null |
genes13030404_perova
| 0 |
This is essential given that no temporal expression baseline is established for IbTCP11/17 under water withdrawal stress and the presence of other regulatory mechanisms of IbTCP11/17.
| null | null |
Taken together, our findings suggest that IbmiR319a affects plant architecture 32 by targeting IbTCP11/17 to control the response to drought stress in sweet potato.
| null | null |
genes13030404_perova
| 0 |
Taken together, our findings suggest that IbmiR319a affects plant architecture 32 by targeting IbTCP11/17 to control the response to drought stress in sweet potato.
| null | null |
This is essential given that no temporal expression baseline is established for IbTCP11/17 under water withdrawal stress and the presence of other regulatory mechanisms of IbTCP11/17.
| null | null |
genes13030404_perova
| 0 |
There are some small edits that need addressing for clarity.
| null | null |
Please rephrase and indicate what other processes are being referred to.
| null | null |
genes13030404_perova
| 0 |
"sequester the normal expression" is nonsensical.
| null | null |
Response to Reviewer 1 Comments Point 1: The authors look at the expression of IbTCP11/17 (targets of miR319) from lines 418-424.
| null | null |
genes13030404_perova
| 0 |
Genes 2022, 13, x. https://doi.org/10.3390/xxxxx Academic Editor: Firstname Last- name Received: date Accepted: date Published: date Publisher’s Note: MDPI stays neu- tral with regard to jurisdictional claims in published maps and institu- tional affiliations.
| null | null |
The authors addressed some of the suggestions made.
| null | null |
genes13030404_perova
| 0 |
The manuscript is well written and the presented evidence supports the conclusions being made.
| null | null |
While congratulating the authors on this interesting study, I have the following comments.
| null | null |
genes13030404_perova
| 0 |
Clean up the legend: 1. a) Remove underscores,done 2. b) Correct use of small caps, large caps in labels.done 3. c) Correct spelling (e.g. frameworkboundaries to framework boundaries; populated places to Populated places/(Settlements?); PossibleFluidEscapeFeatures to Possible fluid-escape features etc. ).
| null | null |
Reviewer 1: The authors present an interesting case study integrating geophysical, geological and hydrochemical data to map potential pathways for water and gases across complex sedimentary formations in the Northern Territories, in Australia.
| null | null |
geosciences12010037_makarova
| 0 |
done Figure 1B -Consider adding a small inset table or schematic to showing the Cambrian Limestone Aquifer stratigraphy in the Georgina, Daly and Wiso basin.
| null | null |
This output was then overlayed upon satellite and magnetic images where lineaments are evident for checking and quality control.
| null | null |
geosciences12010037_makarova
| 0 |
- Line352: “However, the elevated helium concentrations show no systematic pattern of increase with flow distance (as expected for in-situ production along the flow path) but a rather patchy regional pattern (Figure 8).” This should refer to Figure 9.done -Line 582.
| null | null |
Author Response The authors would like to thank you the reviewer 2 for this second round of reviews.
| null | null |
geosciences12010037_makarova
| 0 |
Interpretation of shallow horizons and faults using all publicly available geological and geophysical data of the Beetaloo region.
| null | null |
Helium isotope data do not provide an unequivocal answer to whether the gas originates from the unconventional plays or a deeper source.
| null | null |
geosciences12010037_makarova
| 0 |
the seismic interpretation of figure 7G (cross) that were misleading the reader and add the interpretation of the fluid leakage features on the images • Figure 9: Remove ‘s’ from <10 yearss.
| null | null |
We may mention that in the text - but for such a signature to be discernible the bulk of the water needs to be geothermal, and what we see is only a small admixture.
| null | null |
geosciences12010037_makarova
| 0 |
Figures, however, need to be significantly improved for the final manuscript (see detailed comments below).
| null | null |
Detailed comments Aeromagnetic survey data acquired over the last 50+ years were employed for mapping structural and lithological features.
| null | null |
geosciences12010037_makarova
| 0 |
: Fault related fluid flow implications for unconventional hydrocarbon development, Beetaloo Sub-basin (Northern Territory, Australia) Summary of content: The study investigates potential connections between unconventional petroleum plays and water assets in the Beetaloo Sub-basin in the Northern Territory, Australia.
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Clean up the legend: 1. a) Remove underscores,done 2. b) Correct use of small caps, large caps in labels.done 3. c) Correct spelling (e.g. frameworkboundaries to framework boundaries; populated places to Populated places/(Settlements?); PossibleFluidEscapeFeatures to Possible fluid-escape features etc. ).
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geosciences12010037_makarova
| 0 |
Why are these not classified in terms of signal quality?
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Where does the fourth category, “Fair”, which also is a qualitative category, fit in, and why not include this category in the legend?
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geosciences12010037_makarova
| 0 |
If these items are present, please use a more contrasting signatures to make it more visible.
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Review summary Scientific aims clearly stated.
| null | null |
geosciences12010037_makarova
| 0 |
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