Table 1. Gelation temperatures of 10%, 15%, and 20% gelatin, measured by rheology and micro-thermomechanical sensors for comparison.

		Sensor#1		Sensor#2
Gelation Conc. (wt%)	Rheology (°C)	Average (°C)	Error (%)	Average (°C)	Error (%)
10	28.4	28.33±0.25	0.25	25.57±0.12	2.92
15	30.2	29.37±0.26	2.75	29.33±0.12	2.88
20	31.9	32.40±0.33	1.57	32.87±0.45	3.04