 This study investigated the effects of varying amounts of cross-linking agents on the properties of starch, poly, acrylic acid, hydrogels. The results showed that increasing the amount of cross-linking agent increased the thermal stability of the hydrogels while decreasing their swelling capacity. Additionally, the presence of cross-linking agents also affected the rate of methylene blue uptake by the hydrogels. This article was authored by Faitma Mohammedzada dadata doda doda doda doda dada dada dada, masiyagol Shah and Tahed Khan's Hadea Assel and others.