Fig. 10
From: Bonding dissimilar polymer networks in various manufacturing processes
Weight loss of hydrogels deep-fried at 120 °C. a Normalized weight as a function of time for naked hydrogels and coated hydrogels deep-fried at 120 °C. The coated hydrogels maintain the weight while the naked hydrogels keep losing water over the frying time. After 130 min, the coated hydrogel preserves ~98% of its original weight, while naked hydrogel decreases to ~33% of its original weight; 33% weight corresponds to the dry polymer content in the hydrogel (n = 5). b Images of the hydrogels before and after frying. The scale bar is 1 cm
