Sentence examples for heated bacteria from inspiring English sources

For NIR measurements of the heat-shocked cells, heated bacteria were spiked into fresh medium and immediately transferred into one test chamber of the cassette; the adjacent control chamber was filled with the same medium spiked with PBS.

Besides, while heated bacteria abolish lipid raft coalescence and IL8 secretion, as this treatment alter recognition of TLR2 ligands, the enzyme treatment did not affect these surface structures.Considering that M did not induce GM1 expression, we wondered if their inability to induce ROS could be due to a failure in the induction of lipid rafts, in the interaction through the α-glucans or both.

We used heat-inactivated MT103 as negative control, by heating bacteria at 80°C for 40 min. After 48 h of infection, coverslips were fixed with 4% paraformaldehyde (PFA) in PBS at room temperature for 30 min. Finally, PFA was removed and cells were maintained in PBS at 4°C until their labeling.

SRI staffers heated the bacteria to kill them, then tried to grow bacteria from the sample to make sure they were dead.

Few full bodies were recovered after the giant towers burned and collapsed, and the effects of heat, bacteria and chemicals such as jet fuel made it all the more difficult to analyse the remains.

In the summer heat, bacteria and parasites thrive, particularly in an overcrowded camp setting – making it more vital than ever to ensure a clean and healthy Za'atari.

Animals fed heat-killed bacteria were first grown on live OP50 or HT115 to adulthood and then transferred to heat killed bacteria for 8 hours prior to anoxia treatment.

Briefly, we heat-killed bacteria by incubation at 60°C for 40 min, washed them twice, and resuspended them in PBS containing 5 mg/mL propidium iodide.

Briefly, DNA was extracted from cultures by heating the bacteria in a heating block for 20 minutes at 95°C followed by sonication in ultrasonic water bath for 15 minutes.

This means pasteurizing the raw cow's milk, where the milk is heated to kill bacteria and extend its shelf life — keeping it fresher for longer.

Draft beer is also not pasteurized (heated to kill bacteria), so more of the original, fresh flavor is retained.