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The instrument is of a hybrid type and is capable of contact and non-contact measurement, making it suitable for a wider range of applications.
Although thermal dissipation is primarily investigated using indirect methods such as chlorophyll a fluorescence measurements, such analyses require dark adaptation or the application of a saturating pulse during measurement, making it difficult to continuously monitor this process.
The dynamic measurements obtained from QPM also enable the monitoring of the cell morphology during the laser scanning of the Raman measurement, making it possible to identify the movements which may occur during the measurement.
However, they are based on a single measurement, making it impossible to deduce a 'pain modality shift' or the average speed at which the shift occurs.
From a prediction point of view, this was in line with our expectations because (i) MPG is derived from more than one glucose measurement making it less sensitive to measurement errors compared with FPG and (ii) contrary to MPG, FPG may produce bias for trials where changes in HbA1c are mainly resulting from changes in postprandial rather than fasting glucose.
Furthermore, of our own cohort of patients with established CKD, routinely seen in clinic for an average of 5 years, nearly half did not have a urine dipstick measurement, making it more difficult to use proteinuria as a marker of progression in real clinical practice.
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The instantaneous, remote, and highly accurate nature of this form of temperature measurement makes it a very attractive measurement technique.
These figures - based on the more accurate, consolidated measurement - make it the second most watched programme of 2010.
Many non-destructive techniques have been used in historic paper research: of the Fourier-Transform Infrared (FTIR) sampling techniques, attenuated total reflectance is often used, however, the requirement to apply pressure during a measurement makes it unsuitable for fragile objects.
This measurement made it possible to distinguish rapidly between strains on the basis of their fermentation capacity on entry into stationary phase.
This measurement made it possible to determine the overall rate of fermentation during stationary phase and to compare segregants at the same stage of fermentation.
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