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After adding all the 250 mL of deionized water, the mixture was stirred for 2 h.
After adding 1 mL of chloroform and 1 mL of water, the mixture was centrifuged (at 4000g for 10 min) to form three layers.
The mixture was shaken by hand for 1 min and then kept in dark for 5 min. After the addition of 75 mL of distilled water, the mixture was titrated against sodium thiosulfate (0.002 mol/L) until the yellow color almost disappeared.
After cooling on ice-cold water, the mixture was centrifuged at 3000 rpm for 15 min.
After quenching with water, the mixture was extracted twice with Et2O, washed with water then brine, dried (MgSO4), filtered and concentrated in vacuo.
The proteins were denaturated and after addition of 1 ml of water, the mixture was applied to a C18 SPE column.
Similar(45)
The flour obviously absorbs more water and the mixture will separate, so you whisk it again.
Add a little more water should the mixture thicken too quickly.
Continue whisking over a pan of simmering water until the mixture falls in thick, hot ribbons.
The separating efficiency of water from the mixture was 98.8%.
Sprinkle water over the mixture.
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