Fig 1.
Features of the prototype and experimental layout.
(A) The prototype is composed of a lid, three culture layers and a structural outer shell. (B) The layers fit inside each other in order to make the prototype compact. (C) Photo of the prototype. (D) 0.6 million cells were seeded into each dish at the beginning of each expansion. After 72 hours the cells were trypsinized and a sample collected for analysis. The same principle was applied to the prototype using its three layers.
Fig 2.
(A) Cells on the control petri dish after 72 h of culturing. (B) Cells on the prototype after 72 h of culturing. (C) No statistical differences were found between the samples collected from the controls and prototypes in terms of cell number. (D) No statistical differences were found between the samples collected from the controls and prototypes in terms of percentage of live cells. (E) No statistical differences were found between the controls and prototypes in terms of average cell number per mm2. Scale bar = 50 μm. Plots: mean and one standard deviation.
Fig 3.
(A) One prototype has a culture area equivalent to three petri dishes, but it is significantly lighter. (B) The prototype is on average 61% lighter than three petri dishes. (C) One prototype has a culture area equivalent to three petri dishes, but it occupies a significantly smaller volume. (D) The prototype occupies on average 67% less volume than three petri dishes. Plots: mean and one standard deviation.