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The tube was then removed from the mixture and kept at room temperature for 24 h.
Then 70 μL of MSTFA was added into the mixture and kept at 37 °C for 30 min after vortex-mixing.
Then, 800 μL of PTC added to the mixture and kept at room temperature for 15 min, followed by centrifugation at 5000g and 4 °C for 5 min.
Then, the ACVC solution was added drop by drop to the reaction mixture and kept for 24 h with stirring at room temperature under nitrogen atmosphere.
After degreasing, an electropolishing (EP) step was performed on the Al foil, which was partly dipped in a 250-mL beaker filled up to 200 mL with a 1 5 v/v HClO4 C2H5OH mixture, and kept inside a refrigerating bath set atTbath =+7 °C.
Trimethylsilylimidazole (1.0 ml) was added to the reaction mixture, and kept at 60°C for 30 min.
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4. Reheat the Swiss chard mixture and keep warm.
Step 2 Shine ultraviolet (UV) light onto the mixture (and keep heating it so it stays melted), and the azobenzene dopant switches from trans to cis (the form with the twisted ends) and disperses into the liquid PCM (structure C).
Filter the mixture and keep the solution.
Pour in the orange sugar mixture and keep warm on low heat.
Add the vanilla seeds to the mixture and keep stirring until the custard is thick enough to coat the back of a spoon.
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Justyna Jupowicz-Kozak
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