Fig. 6
Effect of hydrophilization and immersion duration (15, 30, 60 min) on contact angle (a) for different curing temperatures (n = 3) (Two-way ANOVA, significant effect of immersion duration (***p < 0.0001), significant differences between no immersion (No hydro.) and different immersion durations). Effect of hydrophilization and time after hydrophilization (No hydro, 0, 1, 2, 4, 48, 168 h) on contact angle for different curing temperatures (b), immersion duration triplicatas averaged (n = 3). (Two-way ANOVA, significant effect of time after hydrophilization (***p < 0.0001), significant differences between No hydro. and all other timepoints, significant differences between timepoints after hydrophilization). Effect of hydrophilization and time after hydrophilization (No hydro, 0, 1, 2, 4, 48, 168 h) on contact angle for different immersion durations (c), curing temperature triplicatas averaged (n = 4). (Two-way ANOVA, significant effect of time after hydrophilization (***p < 0.0001), significant differences between No hydro. and all other timepoints, significant differences between timepoints after hydrophilization, significant effect of immersion duration (***p < 0.0001), significant differences between immersion durations). Effect of storage time and conditions (No hydro., 0, 168 water, 168 air) on contact angle for different immersion durations (d), curing temperature quadruplicatas pooled (n = 32). (Two-way ANOVA, significant effect of immersion duration (***p < 0.0001), significant differences between immersion durations for 168 h in water, significant effect of time after hydrophilization (***p < 0.0001), significant differences between all timepoints and conditions). Effect of sterilization technique (UV, ethanol, boiling) on contact angle for different times after hydrophilization (e), curing temperature triplicatas pooled (n = 12). (Two-way ANOVA, no effect of sterilization technique, significant effect of time after hydrophilization (***p < 0.0001), significant differences between all timepoints)