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. 2020 Sep 8;6(4):296. doi: 10.18063/ijb.v6i4.296

Figure 3.

Figure 3

Rheological characterization of freshly prepared gelatin (FG7.5, FG10) and preheated gelatin (PG10). Time sweep tests indicating the storage modulus (G’) and loss modulus (G”) of FG and PG at the respective concentrations: (A) FG7.5, (B), FG10, and (C) PG10. Regions of the curves were expanded to identify the gelation time point for each curve. (D) A plot showing the viscosity of FG7.5, FG10, and PG10 with time.