. 2023 Aug 29;9(9):e19488. doi: 10.1016/j.heliyon.2023.e19488

Table 4.

Sample observation based on test method.

Parameter	Test method	References
Observation of the end point of retting	Touch and feel method	[16]
Total aerobic plate count	Bacteriological Analytical Manual (BAM), Chapter 3	[17]
Ribbon weight loss (%)	Weight loss (%) = $\frac{I n i t i a l g r e e n r i b b o n w e i g h t - r i b b o n w e i g h t a f t e r r e t t i n g (d r i e d)}{I n i t i a l g r e e n r i b b o n w e i g h t} \times 100$	[18]
Ribbon mesh structure	Visual assessment using a smartphone equipped with a macro lens	–
Fibre fineness	ASTM D 1577	[19]
Fibre strength and elongation	ASTM D1445-05	[20]
Fibre color	ASTM E313	[21]
Surface morphology	100× digital optical microscope	–
Biochemical oxygen demand (BOD)	APHA Standard Methods (5210 B)	[22]
Chemical oxygen demand (COD)	APHA Standard Methods (5220 D, Closed Reflux Method)	[22]
Total Dissolved Solids (TDS)	Conductivity measurement	[23]
Temperature	ASTM E2877-12, thermal expansion of the liquid	[[24], [25]]
pH	ASTM D1067	[[24], [25]]