The flasks were sealed with Parafilm® and incubated at 28 °C under constant agitation (180 rpm).
Commercial ice cream is made by combining, under constant agitation, the liquid ingredients (milk, cream, syrups, etc.).
They were prepared from a fresh soil subsamples equivalent of 5 g dry soil mixed with 20 ml of 0.1 M CaCl2 for 2 h at 10 °C under constant agitation (180 rpm) and filtered through 0.2 μm before analysis.
The ice-cream cone, portable and self-contained, originated at the 1904 World's Fair in St .Louis, Missouri, U.S. Commercial ice cream is made by combining, under constant agitation, the liquid ingredients (milk, cream, syrups, etc).
While maintaining the same temperature, surfactant-containing phase was added slowly to the oil phase under constant agitation.
The pieces were then decalcified in 0.6 mol/l HCL at 4°C for 8 days under constant agitation.
Cultures were incubated in Erlenmeyer-flasks under constant agitation on a rotary shaker, maintained at 120 rpm.
All washes/incubations were carried out under constant agitation.
Homogenates were incubated at 4°C for 20 minutes under constant agitation.
Cell suspensions were then incubated for 30 min at 37°C under constant agitation.
Cultures of embryos were performed at 16°C under constant agitation.
