Instant Freshness Hydrogel Patch With AMEYEZING™*
Preparation:Weigh and heat Part A to 90°C in bain-marie with rotor stator stirring for 1 hour. Weigh Part B and mix well. Add slowly Part B to Part A with rotor stator stirring (s=1000 rpm) at 90°C in bain-marie. Allow Part B+A heating at 90°C for 1 hour in bain-marie with rotor stator stirring. Add Part C to Part A+B in bain-marie at 90°C. Add Part D into the previous part. Weigh Part E. Mix Part E. Add Part E into the previous part and mix well with rapid rotor stator stirring (s=800 rpm). Add Part F and mix well. Weigh Part G. Mix Part G. Add Part G into the previous part and mix well with rapid rotor stator stirring (s=800 rpm). Pour into moulds immediately. Allow to cool for 15 minutes at room temperature
Notes:Appearance: Off-white opaque gel block Stability: 3 months at 4°C, 25°C, 45°C and 1 month at 50°C Centrifuge 10min @ 3000rpm and 1 x -80ºC/+25ºC 24 hours freeze-thaw cycle and autoclave 20min @120°C
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