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Exact(33)
An equal volume of ethyl acetate was added to the digested samples, and the mixture was acidified with 0.5% trifluoroacetic acid (final concentration) according to the PTS protocols68.
The digestion mixture was acidified to 1% TFA, desalted using a 100 µl OMIX C18 tip (Agilent), and evaporated to dryness.
After cooling, the reaction mixture was acidified with HCl.
The mixture was acidified by diluted HCl solution and filtrated.
After completion, the mixture was acidified by addition of HCl and the protein was removed by (NH4 2SO4 precipitation and filtration through a plug of Celite®.
After cooling to room temperature, the mixture was acidified by diluted HCl solution, extracted by ethyl acetate, dried over MgSO4, and concentrated in Vacuo.
Similar(27)
Then the reaction mixture is acidified to pH 1 with 5 M HCl and the product II crystallizes spontaneously or is extracted with ethyl acetate which is subsequently removed in vacuo (Fig. 2).
After the various incubation times, the reaction mixtures were acidified by addition of an equal volume (50 µl) of 10% (v/v) trifluroacetic acid (TFA) to stop further enzyme activity.
The resulting peptide mixtures were acidified with 5 µL of 1% formic acid.
The dried yeast phosphopeptide mixtures were acidified with 5% ACN/0.3% TFA to an end volume of 10 µl, transferred to a 96-well plate and analyzed by online nanoflow liquid chromatography tandem mass spectrometry (LC-MS/MS) as described previously [60] with a few modifications.
The tryptic mixtures were acidified with formic acid (FA) to a final concentration of 1%.
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