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The supernatant (50 μL) was added to 75 μl Tris HCl (50 nmol, pH 7.5) containing 10 mmol MnCl2, and the mixture was activated by heating at 55 60 °C for 10 min.
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The mixtures were activated with alkaline solutions and they were cured by using two different conditions: at room temperature (25 °C) and in a thermal bath (65 °C).
The resulting mixtures were activated with a solution based on sodium hydroxide and sodium silicate, and their microstructure and mechanical behaviour were extensively characterised, using XRD, FTIR, SEM, BSEM/EDX and uniaxial compression strength (UCS) tests.
Briefly, the sensor chip surface was activated with 1 4 mixture of NHS and EDC for 7 min.
The surface of the chip was activated using a 1∶1 mixture of N-hydroxysuccinimide and 1-ethyl-3- 3-dimethyl aminopropyl) carbodimide hydrochloride (EDC) (Biacore, Inc).
First, the carboxylated matrix was activated with 70 µl of a 1∶1 mixture of N-ethyl-N'(dimethylaminoporpyl -carbodiimide (Edimethylaminoporpyl -carbodiimidemidEDCNHS) (Pierce).
The National Guard was activated.
Later that Tuesday, Bryant was activated.
RICK BRUNSON (injured right foot) was activated.
The network was activated.
Set aside just until the yeast is activated (the mixture will begin to bubble), 5 to 10 minutes.
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