Fig. 4. The effect of different concentrations of H. aspersa glue proteins on citrus pectin mechanics. The storage modulus of 2% citrus pectin was measured with a dynamic rheometer. Gels contained different concentrations of glue proteins or BSA as a control. Three comparisons were performed at each concentration between 0.1 and 1 mg ml^–1, and two comparisons were performed at each concentration above 1 mg ml^–1 (except at 1.3 mg ml^–1, which had only one trial). Values are means ± S.E.M. Note that the error bars do not show up on most of the controls because the variability is so small.