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A solution of 0.01 g of P DLLA-co-CL) in 5 mL of chloroform has been obtained by stirring the samP DLLA-co-CL at room temP DLLA-co-CLa closed vessel.
Enzymatic treatment was carried out by stirring the sample (same conditions as before) in 15 ml of washing medium with 0; 0.15 or 0.37 mg/ml collagenase (Sigma) for 30, 60 or 120 min at room temperature.
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SS solution (20 wt.%) and SF solution (10 wt.%) were prepared by stirring the samples in trifluoroacetic acid (TFA) at 25°C for 3 h.
It is also impaired by stirring the melt.
DCM was removed by stirring the emulsion over night at room temperature.
After vigorous stirring, the sample froze instantly.
Mix by continuously stirring the mixture with the spatula.
Sweeten the sour cream by stirring in the sugar.
The coating was done by stirring together the GNSs, mPEG, and PEG7 for 2 h.
The reaction was completed by stirring at the same temperature for an additional 10 minutes.
The PCR sample was obtained by scraping and stirring the spatula for a few seconds in 100 μl of sterile water in a 1.5-ml sterile Eppendorf tube.
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CEO of Professional Science Editing for Scientists @ prosciediting.com