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K+ fluxes were measured within 25 min at each measuring point of distance 10, 20, 30, 40, 50, 80, and 100 μm from the K+ source, respectively.
P. terebinthus beans were roasted at 180 °C, 200 °C and 220 °C for 5, 20 and 35 min at each roasting temperature.
To assess the effect of over-baking, we used a full factorial experimental design in which the baking time was increased by 5 and 10 min at each baking temperature.
The substrate was heat-treated at 60°C for 10 min at each coating.
Emission data were acquired for 5 min at each bed position.
Video recording was done for about 60 min at each intersection covering all three approaches.
PET data were acquired for 2 min at each point in 3D list mode.
During the measurement runs, the users stood on average for 2 min at each point.
3D PET acquisition was done for 3 min at each bed position during normal tidal breathing.
Microtremor array records were observed for approximately 10 20 min at each site.
Flow values were logged for 25 min at each pressure, allowing a 5-min equilibration period between pressures.
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