Table 2.

Molecular weight between crosslinks was determined for each GelMA DS and polymerization temperature. The change in molecular weight between crosslinks between GelMA polymerized at 37°C and 4°C was determined for each gelatin source.

Source	Polymerization Temperature	Molecular Weight ($\stackrel{\_}{{\mathit{M}}_{\mathit{c}}}$) between Crosslinks (Da)			$\Delta \stackrel{\_}{{\mathit{M}}_{\mathit{c}}}$
		High DS	Mid DS	Low DS
Piscine	37°C	16,394	22,846	24,548	2,439 (10%)
	4°C	23,013	23,285	24,805
Bovine	37°C	16,021 to 19,077	15,370 to 18,162	16,060 to 19,134	8,092 (88%)
	4°C	8,433 to 9,210	8,597 to 9,406	9,332 to 10,292
Porcine	37°C	15,383 to 22,219	15,289 to 22,024	17,060 to 25,896	13,563 (223%)
	4°C	4,909 to 5,444	4,978 to 5,529	7,208 to 8,422