Pupal volume was measured using Fiji software and calculated by using the formula 4/3p(L/2)(l/2)2 wherein L=length and l=diameter. For a given experiment, the difference in pupal volume was expressed as the ratio of the average pupal volume of the experimental genotypes to that of the control and expressed in percentage. For measuring the weight of adult flies, freshly eclosed flies were collected and aged for 2 days. Batches of 25 flies were weighed on a Sartorius CPA225D balance and the average weight of the flies was calculated. The difference in adult weight was expressed as the ratio of the average adult weight of the experimental flies to that of the control flies and expressed in percentage.
Cpa225d balance
Manufactured by Sartorius
Sourced in Austria
The CPA225D balance is a precision instrument designed for accurate weighing in laboratory settings. It features a weighing capacity of up to 220 grams and a readability of 0.01 milligrams. The balance is equipped with a high-quality, durable construction to ensure reliable performance and consistent results.
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4 protocols using cpa225d balance
1
Quantifying Pupal and Adult Fly Morphometrics
2
Electrode Characterization Using SEM
3
Optimized Metabolite Extraction from Plants
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Salad was manually cut into small pieces before being weighed into falcon tubes (50 mL, VWR, Vienna, Austria) using a CPA225D balance (Sartorius, Vienna, Austria). Raspberries and strawberries (whole fruits) were homogenized with a hand blender (Tefal/SEB, Ecully, France). Raspberries, strawberries and deep-frozen homogenized spinach were directly weighed into 10 mL glass vials (more details can be found in Table A2 ). In order to prevent potential oxidation of lipids, 3 mL of an approximately 0.01% BHT solution in IPA were added and samples were mixed. Subsequently 30 µL IS were spiked into all samples except for one replicate (to test for potential IS presence in plants). Salad samples were homogenized using an ultra-turax (miccra d-1, Heitersheim, Germany) which was cleaned with 70% IPA and dried between the samples. In order to inhibit lipase activity, all samples were incubated at 75 °C for 30 min under constant shaking [27 (link)]. The warm salad samples were subsequently transferred into glass vials. The following sections provide a detailed overview of the extraction strategies that were applied.
4
Electrode Characterization Using SEM
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Eppendorf pipettes (Research Plus) with OneTip pipette tips were used to prepare solutions. Solids were weighed using a Sartorius CPA225D balance. The surface morphology of the electrodes was analysed by scanning electron microscopy (SEM; Tescan MIRA3 FEG-SEM). Feature dimensions have been measured by built-in software. A Bandelin Sonorex Digiplus sonicator was used to disperse the ITO nanoparticles. A Carbolite furnace (ELF 11/14B/301) was used to anneal the electrodes.
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