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A blank was made using either plasma or ultrafiltrate only.
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The blank solution was made using 100 µl of cold extraction buffer to replace 100 µl enzyme preparation and the other steps were same as reaction samples.
The blank solution was made using 0.15 ml of cold extraction buffer to replace 0.15 ml GBSS1 preparation, and the other steps were same as reaction samples.
The blank solution was made using 0.15 ml of cold extraction buffer to replace 0.15 ml of soluble starch synthase preparation, and the other steps were same as reaction samples.
Background correction was made using a reference blank KBr pellet.
A 'blank' simulated digest was made using the identical methodology but without including any HRAM or CM.
Analytical blanks were made at each location using the identical water and aluminium foil as was used for the sampling.
Blanks are made into boards by surfboard shapers.
The total liquor volume was made-up by using blank vat solution (2 g l−1 sodium hydrosulphite and 2 g l−1sodium hydroxide) until the solution was completely clear having light yellow-green colour.
The determination of the spectrum was made with hydrolysate diluted with alkaline water (pH around 12), and distilled water used as a blank.
Blank corrections were made in all spectra.
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CEO of Professional Science Editing for Scientists @ prosciediting.com