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Then, samples were weighted at the analytical balance every 30 min, except first 14 min of dehydration process when materials were weighted every 2 min to obtain more precise data of mass loss in the beginning of the process.
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At every step of extraction lyophilization of each residue was performed and lyophilized material was weighted.
Whereas considering yoghurts and fish products, 5 g of homogenised test material was weighted into a 50-mL volumetric flask and made up to the mark with FA-DIPEA buffer.
Reflecting the hierarchy of controls, material factors were weighted highest, followed by process, and then human interface.
Raw data were weighted.
All categories were weighted equally.
All seven factors were weighted equally.
All regression analysis were weighted.
Nondichotomous variables were weighted by sample size.
To rank these data, the surface concentration Cas i of each material i was weighted by its surface S i in the room (Cas i x S i ) and expressed as a percentage of the total material contribution (∑(Cas i x S i )).
Freeze-dried plant material (15 mg) was weighted into an autoclaved 2 mL Eppendorf tube.
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