Table 1 Integrity of chicken cartilage at 4°C and 22°C (room temperature) after incubation with 5mg/ml papain or saline after 2 weeks
From: Chemical septoplasty using papain enzyme—a feasibility study
Sample number | Chicken cartilage integrity (grades after 2 weeks) | |||
|---|---|---|---|---|
Saline at 4°C: group A | 5mg/ml papain at 4°C: group B | Saline at 22°C: group C | 5mg/ml papain at 22°C: group D | |
1 | Firm and intact | Fragmented | Soft and intact | Gelatinous-semi-liquid |
2 | Firm and intact | Fragmented | Soft and intact | Gelatinous-semi-liquid |
3 | Firm and intact | Fragmented | Soft and intact | Gelatinous-semi-liquid |
4 | Firm and intact | Fragmented | Soft and intact | Gelatinous-semi-liquid |