You used 80% glacial acetic acid to dissolve the gelatin. Since acetic acid is a known protein crosslinker, how can you be sure that the observed crosslinking effects are solely from the gallic acid and not partially from the acetic acid pretreatment?
Your data in Table 3 shows that the Young’s modulus for GC-4 and GC-5 are statistically identical (sharing the same superscript “a”), yet you claim a “significant” increase with higher GA concentration. Isn’t this an over-interpretation of your own statistical data?
