Table 4.
The values of water contact angle and surface free energy components.
| Film | Contact Angle 1 (°) | Surface Free Energy (mJ∙m−2) | ||
|---|---|---|---|---|
| Water | Dispersive | Polar | Total | |
| Maize | 23.18 ± 2.19 a | 37.34 ± 0.59 a | 33.47 ± 1.01 d | 70.81 ± 0.85 b |
| Potato | 55.16 ± 4.76 c | 42.40 ± 2.29 ab | 14.09 ± 2.26 b | 56.49 ± 3.64 a |
| Oat | 66.91 ± 6.08 d | 43.79 ± 5.50 b | 7.86 ± 2.84 a | 51.64 ± 5.43 a |
| Rice | 34.00 ± 7.08 b | 41.26 ± 2.25 ab | 26.13 ± 4.14 c | 67.39 ± 3.42 b |
| Tapioca | 62.90 ± 7.68 cd | 43.89 ± 2.37 b | 9.68 ± 3.74 ab | 53.57 ± 4.66 a |
1 measured after sessile drop deposition at the first contact. Values are means (n = 6) ± SD. Means in the same column with the same letter are not significantly different (p < 0.05).