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In the optimal conditions microwave extractions were performed at 110 °C, for 10 min and using 30 ml of toluene.
The model predicted optimal fluorescence intensity upon hybridization at 53.9 °C, during 57.8 min and using 43.8% (v/v) formamide in the hybridization buffer, which was experimentally confirmed.
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By carrying out the reaction at 72 °C for 120 min and using a catalyst amount of 1.5% (mol of Al respect to fatty acids), almost 94% of the starting acids were converted.
Using a higher flow rate of 500 sccm of NH3 (CVD1211) or by extending the nitridation time to 90 min and using NH3 throughout the entire nitridation process leads to a significant reduction and complete elimination of the ZnO NWs.
Freshly prepared rennet-coagulated soft cheese was high-pressure (HP) treated at up to 291 MPa and 29 min and using a full 2-factor central composite design of experiment, its physico-chemical properties (colour, fat, lipid oxidation, moisture and protein content, pH, and texture) were examined.
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The obtained crystals were oven dried at 40 °C for 30 min and used for further experiments.
Finally, the PNIPAAm nanoparticles were separated by centrifugation (12,000 rpm for 30 min) and used in further reactions.
Isolated proteins were subjected to heat incubation (65 °C for 20 min), and used in a cellulase activity assay.
The tap water was treated at 211 mT for 30, 45 and 60 min and used for irrigation of turnip seed and seedlings.
For the reusability study, we collected the white-colored catalyst remained after the reaction, washed, dried at 100°C for 30 min, and used it for further reactions.
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