Suggestions(4)
Exact(2)
The samples with 10 mL reaction buffer were shaken for 48 h at 50°C as the control.
The samples with 6 mL of reaction buffer were shaken for 48 h at 50°C as the control.
Similar(58)
The membranes were immersed in blocking buffer and a corresponding IgG-conjugated secondary antibody and were shaken for 1 hr.
The samples were shaken for 5 min, and 1.25 ml of Tris HCl buffer mixture (pH 7.5, 50 mM) was then added (containing 1 M NaCl).
Fresh apo wtAidB (200 nM to 5 μM) and 1 μM FAD, each in AidB buffer, were mixed by being shaken for 2 min. Fluorescence was recorded over time until equilibrium was reached.
35 μl benzonase buffer containing 0.1 Unit/μl benzonase gradeII (Merck, Darmstadt, Germany) is added and plates are shaken for 30 sec followed by a 30 min incubation on the cooling plate and another 30 sec shaking step.
For chemotaxis, 5×10 cells/ml were shaken in KK2 buffer for 5 hours while being pulsed every 6 minutes with cAMP to a final concentration of 10-7 M. The cells were then placed in the Zigmond chamber (Z02; Neuro Probe, Gaithersburg, MD) in a cAMP gradient (source at 10-6 M cAMP, sink with no cAMP).
The process was performed in the presence of 50 mM citrate buffer (pH 5) at 50°C and samples were shaken at 150 rpm for 72 h.
Cultures were shaken (600 rpm for 5 minutes) and non-adherent cells removed by two washes in phosphate buffered saline (PBS).
FastPrep tubes containing the frozen tissue plus Lysing Matrix beads were shaken in the homogenizer (FastPrep) for 40 s at speed 6 (6 m/s) without buffer at room temperature.
After addition of magnesium sulphate, sodium chloride and citrate buffer, the mixture is shaken intensively and centrifuged for phase separation.
Write better and faster with AI suggestions while staying true to your unique style.
Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com