Analysis Of Keratin From Chicken Feather

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2. Materials and Methods:
The keratin was extracted from Chicken feather which were collected from the local market of Raipur (21.14°N 81.38°E) Chhattisgarh, India. The 91% food grade alginate (sodium salt form) was purchased from Loba Chemie. The β-mercatpoethanol (mol. wt. 78.13) from LOBA Chemie, sodium dodecyl sulfate (SDS) (mol. wt. 288.38) and urea (mol. wt. 60.06) was purchased from Merck, and ethanol was purchased from Sigma-Aldrich. Antimicrobial strain of gram negative bacteria Escherichia coli (E. coli) [MTCC 118] and gram positive bacteria Bacillus subtilis (B. subtilis) [MTCC 121] was purchased from MTCC Chandigarh, India.

2.1. Fabrication of Porous Scaffold from Keratin/Alginate binary blend:
The extraction of keratin from Chicken feather was done by using method, described by Yamauchi et al. 14. The homogenized stock
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2.4.1. Statistical Analyses:
All the statistical analyses were done by using Design Expert© 9.0 (Stat-Ease, USA) software package program. Total 20 experimental studies were run to prepare porous scaffold and for each run % AP was calculated manually by use of Archimedes principle. The observed response values (% AP) then put into CCD model and generate a response surface image (Figure 2). After that, the numerical optimization was done by maintaining all parameter values “in range” and response goal was set to “maximize” mode. The optimum parameter which was predicted by the RSM model was then validated experimentally in triplicates.

2.5. Scanning Electron Microscopy analysis of scaffold:
The scaffold was examined under scanning electron microscope (SEM) (ZEISS EVO 18) under acceleration voltage of 10 kV. The uncoated sample was used for SEM

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