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. 2016 Dec 15;11(12):e0168378. doi: 10.1371/journal.pone.0168378

Fig 4.

Fig 4

Fabrication of artificial food bolus. (A) Young's modulus of alginate hydrogel. The value increases according to the sodium alginate concentration. (B) Viscosity of gelatin solution. The value increases according to the gelatin concentration. (C) Young's modulus of artificial food bolus. The value mainly reflects the Young's modulus of alginate hydrogel.