Biomedical Engineering Reference
In-Depth Information
Table 6. Results of the experimental design showing both the experimental and the
calculated values of TAA production levels in response to pH and temperature of
incubation and significance analysis of the model coefficients
Natural values
TAA
(EU/gds)
T
pH
Observed response
Predicted value
37.0
6.5
157.90
170.95
37.0
4.0
99.09
105.15
25.0
6.5
129.01
137.41
25.0
4.0
59.64
71.61
38.6
5.3
163.25
151.46
23.4
5.3
121.76
108.96
31.0
6.8
193.02
179.37
31.0
3.7
106.94
96.00
31.0
5.3
176.59
185.47
31.0
5.3
181.94
185.47
31.0
5.3
197.03
185.47
31.0
5.3
183.01
185.47
31.0
5.3
179.09
185.47
Significance analysis of coefficients
Factor
Coefficient
t
-value
Constant
185.5
52.66*
T
16.8
5.66*
pH
32.9
11.11*
T·pH
-2.6
0.66
T
2
-34.4
9.83*
pH
2
-29.8
8.50*
*
Significant at
t
(
α
< 0.05;
υ
= 4) > 2.78.
200
200
150
150
100
100
50
50
1,3
1,3
0
0
-1,3
-1,3
Figure 6. Response surface showing the combined effect of temperature (
T
) and
pH
on the production
of total amylolytic activity (
TAA
) by
A. oryzae
FQB-01 in solid state fermentation.
T
and
pH
are in
coded values.
