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Mixtures were thoroughly vortexed and centrifuged at 12 000 x g for 10 min (4°C).
The mixtures were thoroughly mixed by vortexing and kept at 4°C for 15 min.
The mixtures were thoroughly homogenized and placed in incubator at 80°C.
The reaction mixtures were thoroughly mixed and then allowed to stand for 10 min at room temperature.
The mixtures were thoroughly vortexed thoroughly for 30 s and the phenol phase was separated by centrifugation at 14,000 × g and at 4°C for 15 min.
Then, 25 μL of 10 nM FITC-Bim-BH3 in PBS containing 5% DMSO and 0.005% Tween-20 was added to each well, and the mixtures were thoroughly mixed at 1450 rpm for 3 min with a BioShake IQ Thermo Mixer (QUANTIFOIL Instruments GmbH) at room temperature.
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Add parsley, whole garlic cloves, quartered chili and scallions and process until mixture is thoroughly blended and minced.
The mixture is thoroughly hand-mixed in a mortar and pestle.
The mixture was thoroughly mixed by vortex mixing and incubated at 56 °C until the tissue was completely lysed.
The mixture was thoroughly stirred and a homogenous mixture was obtained before the addition of TEMED, rGO, and KPS, respectively (Table 1).
Upon cooling, the mixture was thoroughly washed with deionized water to remove traces of untreated acid until the pH value was 7, which signifies zero acidity.
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