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Table 5 ANOVA table for BBD model

From: Design and optimization of ethanol production from bagasse pith hydrolysate by a thermotolerant yeast Kluyveromyces sp. IIPE453 using response surface methodology

Source of variation

Degrees of freedom

Sum of squares [Partial]

Mean squares [Partial]

F ratio

P value

Model

14

211.4135

15.101

49.2852

2.11E-08

Linear Effects

4

185.1535

46.2884

151.072

3.75E-10

Interaction Effects

6

18.0454

3.0076

9.8158

0.0005

Quadratic Effects

4

8.2146

2.0537

6.7026

0.0045

Residual

12

3.6768

0.3064

  

Lack of Fit

10

3.5901

0.359

8.2849

0.1124

Pure Error

2

0.0867

0.0433

  

Total

26

215.0903