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. 2015 Feb 17;10(2):e0118090. doi: 10.1371/journal.pone.0118090

Fig 3. Gelation kinetics of the four different gels measured with a macrorheometer.

Fig 3

The temperature is increased from 5°C to 37°C after one minute to induce gelation. The curves shown represent averages of three independent measurements. The inset shows the storage moduli G’ of the four gels at 30 min. The error bars denote the error of the mean.