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"To obtain a material that adheres to the design criteria and can be delivered through existing colonoscopes, we screened through libraries of materials to understand how different parameters affect gelation, adhesion, retention, and compatibility," Artzi says.

Gelation temp: 144 to 180 degrees Fahrenheit.

Gelation temp: 126 to 150 degrees Fahrenheit.

Each starch has a gelation range, when it swells, forms an amorphous network with water and begins to thicken.

Gelation temp: 126 to 185 degrees Fahrenheit.