## Appendix A
\begin{table}
\begin{tabular}{c c c c c c c c c} \hline \hline  & \multicolumn{8}{c}{**Modulus of Elasticity (kN m\({}^{-1}\))**} \\ \hline  & \multicolumn{2}{c}{**Medium-Grained Sand**} & \multicolumn{2}{c}{**Fine-Grained Silica Sand**} \\ \hline  & \multicolumn{2}{c}{**1 wt\%**} & \multicolumn{2}{c}{**2 wt\%**} & \multicolumn{2}{c}{**1 wt\%**} & \multicolumn{2}{c}{**2 wt\%**} \\ \cline{2-9}  & \multicolumn{1}{c}{**M**} & \multicolumn{1}{c}{**SD**} & \multicolumn{1}{c}{**M**} & \multicolumn{1}{c}{**SD**} & \multicolumn{1}{c}{**M**} & \multicolumn{1}{c}{**SD**} & \multicolumn{1}{c}{**M**} & \multicolumn{1}{c}{**SD**} \\ \hline Polysaccharides & & & & & & & & & \\ \hline Carboxymethyl cellulose & 17.2 & 4.0 & 21.7 & 5.7 & 20.7 & 4.3 & 20.7 & 6.3 \\ Corn starch & 27.7 & 14.1 & 27.2 & 5.9 & 69.1 & 50.5 & 38.7 & 26.2 \\ Sodium lignocellulosic & 0.6 & 0.1 & 3.7 & 2.1 & 22.2 & 9.1 & 28.7 & 6.4 \\ Pea starch & 6.8 & 1.4 & 20.1 & 3.2 & 24.2 & 8.3 & 43.4 & 18.8 \\ Potato starch & 4.8 & 0.3 & 20.2 & 6.2 & 25.7 & 5.9 & 65.0 & 13.9 \\ Wheat starch & 15.9 & 1.5 & 13.2 & 3.0 & 8.6 & 2.4 & 7.4 & 0.7 \\ Xantham gum & 23.9 & 9.3 & 36.0 & 11.4 & 41.2 & 12.1 & 20.7 & 3.5 \\ \hline Average & 13.8 & 9.4 & 20.3 & 9.4 & 30.2 & 18.2 & 32.1 & 17.5 \\ \hline Proteins & & & & & & & & \\ \hline Fava bean protein concentrate & 13.0 & 8.6 & 21.1 & 5.0 & 36.3 & 7.8 & 87.2 & 44.8 \\ Hen egg albumen & 1.3 & 0.3 & 7.4 & 3.3 & 19.7 & 9.3 & 26.3 & 3.7 \\ Haemoglobin protein & 1.2 & 0.2 & 13.1 & 5.6 & 14.1 & 7.1 & 27.3 & 12.8 \\ Plasma protein & 4.3 & 3.1 & 18.3 & 9.3 & 22.7 & 6.1 & 30.9 & 3.0 \\ Technical gelatin & 9.4 & 1.4 & 31.2 & 5.3 & 32.8 & 9.3 & 33.7 & 6.2 \\ Wheat protein & 3.7 & 2.8 & 13.8 & 3.8 & 14.1 & 3.7 & 47.0 & 16.6 \\ Whey protein concentrate & 1.8 & 1.6 & 1.5 & 0.5 & 19.9 & 2.6 & 22.4 & 6.2 \\ \hline Average & & 5.0 & 4.2 & 15.2 & 8.9 & 22.8 & 8.0 & 39.3 & 20.9 \\ \hline Medium-grained sand. For 1 wt\% treatments, the M\({}_{\rm e}\) of polysaccharides-induced crusts was on average 2.8 times greater than the M\({}_{\rm e}\) of protein-induced crusts (Table A4). Amendments with CMC, CS, and XG resulted in the highest M\({}_{\rm e}\) among the tested polysaccharides and FBPC and TG among the tested proteins, respectively. Doubling the concentration resulted in the M\({}_{\rm e}\) of most biopolymer-induced crusts increasing, whereby protein-induced crusts exhibited a disproportionate increase relative to the polysaccharide-induced crusts. Fine-grained silica sand. On samples treated at 1 wt\% biopolymer concentration, polysaccharide-induced crusts on average exhibited a larger M\({}_{\rm e}\) than protein-induced crusts, with CS, XG, FBPC, and TG achieving the highest M\({}_{\rm e}\) within their respective groups. Treatment at 2 wt\% increased the M\({}_{\rm e}\) of most biopolymer treatments tested, with protein-induced crusts increasing disproportionately in thickness relative to the polysaccharide-induced crusts. \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Mean modulus of elasticity (M\({}_{\rm e}\)) of crusts formed on medium-grained and fine-grained silica sand samples treated at biopolymer concentrations of 1 and 2 wt% (XG = 0.25 and 0.50 wt%). Tests were performed in triplicates (_n_ = 3), with M = mean and SD = standard deviation. The water-treated control group formed no crust, so no M\({}_{\rm e}\) could be derived.