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Table 1 Composition of foams

From: Structural properties of starch-chitosan-gelatin foams and the impact of gelatin on MC3T3 mouse osteoblast cell viability

Name

Potato Starch (g)

3.34% Chitosan Solution (g)

Gelatin (g)

Microwave Time (s)

0.0% Gelatin Foam

2.5

2.5

0

47

2.5% Gelatin Foam

2.5

2.5

.125

52

5.0% Gelatin Foam

2.5

2.5

.25

60

10.0% Gelatin Foam

2.5

2.5

.5

60

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Journal of Biological Engineering

ISSN: 1754-1611