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For the culture preparation, Ethanol Red 11 strain was refreshed by streaking onto YPD agar plate (1% Yeast extract, 2% Peptone and 2% Glucose, 2% agar), incubated for 2 days at 35 °C.
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For the preparation of ethanol extract of P. chinensis 4 litres of 80% ethanol was added to the 2 kg of powdered bark and sonicated for 2 h at 45°C.
30%% alcoholic beverage preparation: anhydrous ethanol and animal drinking water were prepared in proportion of 3: 7 and stored at room temperature.
An example is the common industrial preparation of ethanol (CH3CH2OH).
WX contributed to preparation of ethanol extract from Spica Prunellae.
Fermentation was carried out using a preparation of Ethanol Red® dry distillery yeast (S. cerevisiae), (Fermentis Division S.I).
For micro-cut preparation, the ethanol dehaydrated ferrogel samples were embedded in LR white Resin (Medium Grade) and cut with a Leica EM Trim.
From solid substrate preparation to ethanol separation, all operations were completed in the novel GS-SSF reactor, which avoided the influence of the external environment.
Commercial preparations (aqueous, ethanol, or oil) of H. canadensis, A. membranaceus, O. vulgare, T. vulgaris, S. nigra, and C. officinalis are described in Table 2. Reported concentrations in mg/mL reflect a w/v measurement of crude plant material to solvent.
This preparation in 80% ethanol was chilled for 10 minutes at −20°C while equilibrating the microfuge to 4°C.
Under aseptic conditions, with sterile povidone/iodine preparation and 70% ethanol and sterile instruments and drapes, the skin over the proximal right hindlimb was incised, and the underlying biceps femoris muscle was bluntly dissected to expose the sciatic nerve.
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