Skip to main content

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