. 2023 Nov 1;11(11):2682. doi: 10.3390/microorganisms11112682

Table 1.

Characterization of polymeric solutions: surface tension, viscosity, conductivity, and pH *.

Mixture	Ratio		Surface Tension (mN m⁻¹)	Viscosity (mPa s⁻¹)	Conductivity (mS cm⁻¹)	Ph
	Gelatin	Culture	Surface Tension (mN m⁻¹)	Viscosity (mPa s⁻¹)	Conductivity (mS cm⁻¹)	Ph
1	0.20	0.80	42.9 ± 0.03 ^a	4.80 ± 0.28 ^d	4.88 ± 0.25 ^a	4.10 ± 0.06 ^a
2	0.35	0.65	39.3 ± 0.025 ^b	7.90 ± 0.70 ^d	4.10 ± 0.17 ^b	4.20 ± 0.00 ^a
3	0.40	0.60	40.8 ± 1.76 ^ab	19.55 ± 0.49 ^c	3.76 ± 0.08 ^b	4.40 ± 0.11 ^a
4	0.50	0.50	42.0 ± 0.62 ^ab	23.90 ± 0.56 ^c	1.95 ± 0.03 ^c	4.40 ± 0.05 ^a
5	0.60	0.40	42.6 ± 0.98 ^a	33.95 ± 2.19 ^b	1.73 ± 0.04 ^c	4.40 ± 0.04 ^a
6	0.65	0.35	42.7 ± 1.08 ^a	34.10 ± 1.6 ^b	1.58 ± 0.00 ^c	4.50 ± 0.19 ^a
7	0.80	0.20	42.5 ± 0.82 ^a	48.58 ± 1.38 ^a	1.92 ± 0.07 ^c	4.90 ± 0.02 ^a

* Mean value ± standard deviation of at least three independent measurements. Means that do not share a letter in the same column are significantly different (p < 0.05).