Figure 5: Effect of Viscosity Grade on Dry Alginate Mass- Alginate gels were lyophilized for 2 days either before or after cross-linking. The dry alginate masses of the un-cross-linked (white) and cross-linked (grey) gels are represented above. Un-cross-linked gels had statistically similar dry masses (pvalues > 0.266) of 2.85 ± 0.46%. Cross-linking increased all of the dry masse with p-values < 0.033. Error bars are in S.E.M., n = 3.