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Thermal denaturation experiments were performed by using a temperature range of 20°C to 90°C at an excitation wavelength of 280 nm and an emission wavelength of 340 nm at a scan rate of 1°C/min.
Samples were normally heated using a temperature range from 75°C to 95°C.
Touchdown PCR (TD-PCR) was performed using a temperature range of 50 - 60°C based upon the primer T m [ 56].
The temperature optima for Ch-MAL and Ct-MAL were determined in Tris HCl buffer (500 mM, pH 9.0), containing MgCl2 (20 mM) and KCl (1 mM), using a temperature range of 10 90°C.
The effect of temperature on the lipase activity was examined using a temperature range of 40°C to 60°C as shown in Figure 2 with castor oil (1 M) and methanol (1 M) in a solvent free system for 96 h.
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For the ST variant we used a temperature range of 0.1 to 0.5 and a purely MC move set in order to obey detailed balance.
The isopropyl β-D-1-thiogalactopyranoside induction method was used at a temperature range of 18−37° to locate conditions of soluble expression for SUMO cycle components as well as the GST-fusion protein.
Body temperature was continually monitored and maintained within the normal range using a temperature sensor.
By modelling of the hypothetical end member G Pr : Pr 0, using a temperature dependent contribution, the homogeneity range of CdPr was optimized according to the experimental data.
In addition, damping capacity was measured using Dynamic Mechanical Analyzer DMAA) in a temperature range from 30 °C to 50 °C.
HRM analysis was performed using a 73 90°C temperature range, with +0.1°C increments (90 sec of pre-melt conditioning on first step; 2 seconds for each step afterwards).
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