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. 2019 Oct 4;317(6):H1243–H1253. doi: 10.1152/ajpheart.00296.2019

Fig. 2.

Fig. 2.

Viscosity characteristics of the experimental (xanthan gum) and control (glycerol) fluids. Herschel-Bulkley and Casson fluid models were used to interpolate between data points for xanthan gum. Standard deviation bars are shown for the Fontan cohort.