🧪 V1 Prototype

🔬 Observations

• Formed a thin, brittle film after drying
• Uneven structure with weak cohesion
• Breaks easily under minimal force
• Localized rubber-like areas appear under compression

🧠 Summary

V1 represents the baseline material. It shows successful film formation but lacks structural stability and flexibility.

🧪 V2 Prototype

🔬 Observations

• Formed a continuous biodegradable film
• Increased flexibility compared to V1
• Can bend and fold without immediate breaking
• Tears only under stronger force
• Slight thickness inconsistency still present

📊 Performance Summary

• Flexibility: High
• Brittleness: Low
• Uniformity: Medium
• Strength: Medium-low

🧠 Summary

V2 improved flexibility and cohesion but still suffered from inconsistent thickness and uneven drying behavior.

🧪 V3 Prototype

🔬 Observations

• More cohesive and stable sheet formation
• Improved resistance to bending and deformation
• Does not break under light stress
• Cracks only under strong applied force
• Minor thickness variation still present

🧠 Summary

V3 shows a significant improvement in structural integrity. The material behaves more like a flexible polymer film, though internal stress and uniformity issues remain.

🧪 V4 Prototype

🔬 Observations

• Formed a thicker, gel-like structure due to petri dish mold
• Soft, rubber-like consistency with slime-like deformation
• Does not leave residue on fingers
• Breaks under moderate applied force
• More contained and uniform shape compared to previous versions

🧠 Summary

V4 represents a structural shift from thin film formation to bulk gel behavior. While shape control improved, mechanical strength decreased due to internal instability in the thicker structure.

🧠 Overall Experiment Insight

Across all versions, improvements were primarily driven by process control rather than recipe changes, including:

• spreading method consistency
• thickness control
• drying stability
• use of standardized molds (petri dishes in V4)

🔬 Key Takeaway

The evolution from V1 → V4 demonstrates that material properties are highly dependent on processing conditions, not just ingredient composition.