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1 systems of two bovine kidneys immersed in a water bath.
2 ts of virus RNA are amplified using a simple water bath.
3 ization of the samples in an ultrasonic cold water bath.
4 immersing the arm proximal to the wrist in a water-bath.
5 supernatant was then boiled for 10 min in a water bath and further clarified by high-speed centrifug
7 thdrawn from the femoral artery, cooled in a water bath, and infused through an internal carotid arte
10 easurements were performed in a thermostatic water bath at 23 degrees C by direct observation that is
13 ick) were subjected to ultrasonic waves in a water bath at a frequency of 35 kHz for 10, 20 and 30 mi
14 rated by immersing a hindpaw metatarsus in a water-bath at 52 degrees C for 10 s which increased glut
20 nfluence of the cooking methods (cooked in a water bath, in a stove, and in a microwave oven) on the
21 l content of the raw and cooked samples in a water bath is different from the samples cooked in stove
25 orm by immersing the column in a circulating water bath thermostatted at 298.7 and 323.15 K, successi
26 utathione was denatured using a 70 degrees C water bath to create an accelerated heat stressed enviro
27 were subjected to conventional heating in a water bath (WB) at 90 degrees C up to 60min or to the ac
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