scholarly journals Enzymatically hydrolysed molasses and sodium citrate as new potentials for the improvement of canthaxanthin batch synthesis by Dietzia natronolimnaea HS-1: A statistical media optimisation 

2014 ◽  
Vol 32 (No. 4) ◽  
pp. 326-336 ◽  
Author(s):  
S.M.T. Gharibzahedi ◽  
S.H. Razavi ◽  
M. Mousavi
Keyword(s):  
Yeast Extract ◽  
Polynomial Regression ◽  
Dry Weight ◽  
Regression Equations ◽  
Media Formulation ◽  
Order Polynomial ◽  
The Media ◽  
Quadratic Effects ◽  
Experimental Values ◽  
Central Composite

Response surface methodology-central composite rotatable design (RSM-CCRD) was applied to explore the optimum media formulation for maximising canthaxanthin (CTX) biosynthesis by Dietzia natronolimnaea HS-1. The effects of three variables of enzymatically hydrolysed molasses (EHM) (16.6&ndash;33.4 g/l), sodium (Na)-citrate (21.64&ndash;28.36mM), and yeast extract (6.32&ndash;9.68 g/l) concentrations on the production of CTX, total carotenoid (TCT), and biomass dry weight (BDW) were appraised. The results showed that the quadratic effects of EHM, yeast extract, and Na-citrate contents in terms of second-order polynomial regression equations (R<sup>2 </sup>= 0.968&ndash;0.986), respectively, had the most significant effects on the produced TCT and CTX. The predicted maximum accumulation of BDW (8.88 g/l), TCT (7.24 mg/l), and CTX (6.40 mg/l) under the optimum concentrations of the media variables (26.16 g/l EHM, 8.29 g/l yeast extract, and 25.86mM Na-citrate) was very close to the experimental values determined in batch experiments. The high BDW content suggested EHM and Na-citrate as very promising feedstocks for CTX bioproduction by the bacterium studied.

scholarly journals REMOVAL OF Ni2+ FROM AQUEOUS SOLUTION BY ADSORPTION ONTO TEA WASTE–DERIVED ACTIVATED CARBON

2018 ◽  
Vol 54 (4B) ◽  
pp. 251
Author(s):  
Long Giang Bach
Keyword(s):  
Activated Carbon ◽  
Aqueous Solutions ◽  
Polynomial Regression ◽  
Raw Material ◽  
Regression Equations ◽  
Optimum Conditions ◽  
Tea Waste ◽  
Order Polynomial ◽  
Efficient Adsorbent ◽  
Central Composite

Activated carbon from a locally available and widespread tea waste source was fabricated, characterized and used as an efficient adsorbent for the removal of Ni2+ from aqueous solutions. The response surface methodology (RSM) and central composite design (CCD) were used to investigate the effect of the essential variables including initial concentration, adsorbent dosage and pH solution on the absorption of Ni2+. The order polynomial regression equations–based model has been developed and found to be statistically significant by values of the coefficients of determination (R2) closer than 1.0 and the P–values < 0.0001 from analysis of variance (ANOVA). Based on the predicted optimum conditions, actual experiment was employed to obtain the maximum percentage of Ni2+ removal efficiency (96.6 %). There is no doubt that the use of tea waste as abundant raw material for the preparation of activated carbon to remove Ni2+from aqueous solutions by five times with negligible change is a promising way.

scholarly journals Optimum Parameters for Extracting Three Kinds of Carotenoids from Pepper Leaves by Response Surface Methodology

Separations ◽  
2021 ◽  
Vol 8 (9) ◽  
pp. 134
Author(s):  
Nenghui Li ◽  
Jing Li ◽  
Dongxia Ding ◽  
Jianming Xie ◽  
Jing Zhang ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Dry Weight ◽  
Optimum Parameters ◽  
Order Polynomial ◽  
Pepper Leaves ◽  
New Varieties ◽  
Weak Light ◽  
Experimental Values ◽  
Optimum Extraction

To determine the optimum parameters for extracting three carotenoids including zeaxanthin, lutein epoxide, and violaxanthin from pepper leaves by response surface methodology (RSM), a solvent of acetone and ethyl acetate (1:2) was used to extract carotenoids with four independent factors: ultrasound time (20–60 min); ratio of sample to solvent (1:12–1:4); saponification time (10–50 min); and concentration of saponification solution (KOH–methanol) (10–30%). A second-order polynomial model produced a satisfactory fitting of the experimental data with regard to zeaxanthin (R2 = 75.95%, p < 0.0197), lutein epoxide (R2 = 90.24%, p < 0.0001), and violaxanthin (R2 = 73.84%, p < 0.0809) content. The optimum joint extraction conditions of zeaxanthin, lutein epoxide, and violaxanthin were 40 min, 1:8, 32 min, and 20%, respectively. The optimal predicted contents for zeaxanthin (0.823022 µg/g DW), lutein epoxide (4.03684 µg/g dry; DW—dry weight), and violaxanthin (16.1972 µg/g DW) in extraction had little difference with the actual experimental values obtained under the optimum extraction conditions for each response: zeaxanthin (0.8118 µg/g DW), lutein epoxide (3.9497 µg/g DW), and violaxanthin (16.1590 µg/g DW), which provides a theoretical basis and method for cultivating new varieties at low temperatures and weak light resistance.

scholarly journals Optimization of Milk-Based Medium for Efficient Cultivation ofBifidobacterium pseudocatenulatumG4 Using Face-Centered Central Composite-Response Surface Methodology

2014 ◽  
Vol 2014 ◽  
pp. 1-10 ◽  
Author(s):  
Khalilah Abdul Khalil ◽  
Shuhaimi Mustafa ◽  
Rosfarizan Mohammad ◽  
Arbakariya Bin Ariff ◽  
Yamin Shaari ◽  
...  
Keyword(s):  
Yeast Extract ◽  
Polynomial Regression ◽  
Amino Nitrogen ◽  
Skim Milk ◽  
Steepest Ascent ◽  
Cultivation Period ◽  
Face Centered ◽  
Experimental Values ◽  
Rsm Model ◽  
Composite Response

This study was undertaken to optimize skim milk and yeast extract concentration as a cultivation medium for optimalBifidobacteria pseudocatenulatumG4 (G4) biomass andβ-galactosidase production as well as lactose and free amino nitrogen (FAN) balance after cultivation period. Optimization process in this study involved four steps: screening for significant factors using 23full factorial design, steepest ascent, optimization using FCCD-RSM, and verification. From screening steps, skim milk and yeast extract showed significant influence on the biomass production and, based on the steepest ascent step, middle points of skim milk (6% wt/vol) and yeast extract (1.89% wt/vol) were obtained. A polynomial regression model in FCCD-RSM revealed that both factors were found significant and the strongest influence was given by skim milk concentration. Optimum concentrations of skim milk and yeast extract for maximum biomass G4 andβ-galactosidase production meanwhile low in lactose and FAN balance after cultivation period were 5.89% (wt/vol) and 2.31% (wt/vol), respectively. The validation experiments showed that the predicted and experimental values are not significantly different, indicating that the FCCD-RSM model developed is sufficient to describe the cultivation process of G4 using skim-milk-based medium with the addition of yeast extract.

An analysis of the factors determining yields in crosses between semi-dwarf and taller wheat varieties

1974 ◽  
Vol 82 (3) ◽  
pp. 483-496 ◽  
Author(s):  
F. G. H. Lupton ◽  
R. H. Oliver ◽  
P. Ruckenbauer
Keyword(s):  
Leaf Area ◽  
Polynomial Regression ◽  
Flag Leaf ◽  
Total Yield ◽  
Dry Weight ◽  
Regression Equations ◽  
Wheat Varieties ◽  
Area Index ◽  
Polynomial Coefficients ◽  
Leaf Area Duration

SUMMARYThe growth and development of two semi-dwarf winter wheat varieties, of two taller varieties, and of random selections from two crosses between semi-dwarf and taller varieties were compared over 2 years. Changes with time of crop dry weight/m2, leaf area index and ear size were expressed as orthogonal polynomial regression coefficients. Significant correlations were obtained between yield, the polynomial coefficients and growth measurements relating to number of tillers and flag leaf area duration, but many of these variables were significantly correlated with each other. Multiple regression equations were therefore calculated expressing yield in terms of the variables. These showed flag leaf area duration and rate of ear growth to be the most important characters determining crop yield. The greatest reduction in total yield variance was obtained by the simultaneous consideration of characters relating to photosynthetic capacity and ear development. The significance of this finding in relation to the relative importance of ‘apos;source’ and ‘sink’ in determining grain yield are discussed.

scholarly journals Viscosity and Sensory Acceptability of Almond Milkshake as Influenced by Sugar, Almond Paste and Corn Flour-A Response Surface Study

2021 ◽  
Vol 10 (3) ◽  
pp. 2483-2493
Keyword(s):  
Response Surface ◽  
Coefficient Of Determination ◽  
Confirmatory Test ◽  
Corn Flour ◽  
Sensory Score ◽  
Order Polynomial ◽  
Predicted Values ◽  
Experimental Values ◽  
Central Composite

The effect of variables such as sugar, almond paste, and cornflour on viscosity and a sensory score of almond milkshake samples were studied by response surface methodology. The central composite design was used to obtain optimum levels of variables. The values of viscosity and sensory scores obtained from different experiment runs were 170-1085cps and 6.2-7.7. The second-order polynomial model suggested by design expert software for viscosity and a sensory score of almond milkshake showed R2 (coefficient of determination) of 0.9871 and 0.9590, respectively. Whereas model F-values for viscosity and a sensory score of almond milkshake were 84.9 and 26.02, respectively. Optimum levels of sugar, almond paste, and cornflour suggested by models were 8%, 1% & 2%, respectively. Experimental values of responses obtained from the confirmatory test were almost similar to predicted values of responses suggested by models.

Physiological maturity in Aestivum wheat: visual determination

1984 ◽  
Vol 102 (2) ◽  
pp. 285-287 ◽  
Author(s):  
V. P. Singh ◽  
M. Singh ◽  
M. S. Kairon
Keyword(s):  
Field Experiments ◽  
Polynomial Regression ◽  
Flag Leaf ◽  
Dry Weight ◽  
Grain Filling ◽  
Research Area ◽  
Complete Loss ◽  
Regression Equations ◽  
Physiological Maturity ◽  
Green Colour

SummaryField experiments were conducted during the winter seasons of 1977–8 and 1978–9 at Agronomy Research Area of Haryana Agricultural University Farm, Hissar, to identify the visual plant characters that coincide with physiological maturity (PM) and 95% maximum grain dry weight (95% MGW) in wheat (Triticum aestivum L.) cultivars. The dry-weight accumulation data from three cultivars (WH-157, HD-2009 and UP-270) differing in many agronomic characters were fitted to polynomial regression equations to calculate time of PM and 95% MGW. The mean number of days from anthesis to 95% MGW and from anthesis to PM ranged from 31 to 36 and 38 to 43, respectively, depending upon cultivar. The time of 95% MGW preceded PM by about 7 days. Of the nine visual plant characters recorded during the grain-filling period, complete loss of green colour from the glumes occurred close to PM. Complete loss of green colour from the flag leaf most consistently coincided with the time of 95% MGW. Complete loss of green colour from the flag leaf could therefore be used as an indicator of the commencement of rapid decrease in grain dry weight and the final stage of grainfilling which ends when the glumes have lost the whole of their green colour.

Evaluation of Nutritional Supplementation with Palm Oil in High-Gravity Beer Production

2019 ◽  
Vol 10 (1) ◽  
pp. 48-56
Author(s):  
Caroline C.A. Magalhães ◽  
Julia A. Romão ◽  
Geiza S. Araújo ◽  
Diego T. Santos ◽  
Giovani B.M. De Carvalho
Keyword(s):  
Palm Oil ◽  
Oil Content ◽  
Nutritional Supplements ◽  
Nutritional Supplementation ◽  
Volumetric Productivity ◽  
Process Effects ◽  
Increase Productivity ◽  
Experimental Values ◽  
Beer Production ◽  
Central Composite

Background: The use of nutritional supplementation of the brewer&#039;s wort can be an interesting option to increase cell viability and yeast fermentability. </P><P> Objective: This study aims to evaluate the effects of the variables wort concentration and nutritional supplementation with palm oil in the production of beer in high-density wort. </P><P> Methods: The process effects were evaluated through the central composite rotational design of type 22 associated with the Response Surface Methodology (RSM). The fermentations were carried out using the commercial Saccharomyces cerevisiae yeast, lager type, at 15&#176;C. </P><P> Results: The mathematical models and RSM obtained were an efficienct strategy to determine the optimum fermentation point for the ethanol volumetric productivity (wort concentration of 20.90 &#176;P and palm oil content of 0.19 % v/v) and for the apparent degree of fermentation (wort concentration of 16.90 &#176;P and palm oil content of 0.22% v/v). There was a good correlation between the experimental values observed and predicted by the model, indicating that the fit of the model was satisfactory and it can be inferred that the increase of the wort concentration and the nutritional supplementation with the palm oil reached an ethanol volumetric productivity of 0.55 g/L.h and an apparent degree of fermentation of 50.20 %. </P><P> Conclusion: Therefore, it can be concluded that our study demonstrates that nutritional supplementation with palm oil is an alternative and promising option for the breweries to increase productivity. There are recent patents also suggesting the advantages of using alternative nutritional supplements in beverage production.

PSVI-8 Meta-regression Analysis to Determine the Relationship Between Growing Pig Body Weight and Variation

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 218-219
Author(s):  
Andres Fernando T Russi ◽  
Mike D Tokach ◽  
Jason C Woodworth ◽  
Joel M DeRouchey ◽  
Robert D Goodband ◽  
...  
Keyword(s):  
Body Weight ◽  
Regression Analysis ◽  
Sample Size ◽  
Polynomial Regression ◽  
Data Sets ◽  
Regression Equations ◽  
Prediction Equations ◽  
Data Set ◽  
Rate Of Increase ◽  
The Relationship

Abstract The swine industry has been constantly evolving to select animals with improved performance traits and to minimize variation in body weight (BW) in order to meet packer specifications. Therefore, understanding variation presents an opportunity for producers to find strategies that could help reduce, manage, or deal with variation of pigs in a barn. A systematic review and meta-analysis was conducted by collecting data from multiple studies and available data sets in order to develop prediction equations for coefficient of variation (CV) and standard deviation (SD) as a function of BW. Information regarding BW variation from 16 papers was recorded to provide approximately 204 data points. Together, these data included 117,268 individually weighed pigs with a sample size that ranged from 104 to 4,108 pigs. A random-effects model with study used as a random effect was developed. Observations were weighted using sample size as an estimate for precision on the analysis, where larger data sets accounted for increased accuracy in the model. Regression equations were developed using the nlme package of R to determine the relationship between BW and its variation. Polynomial regression analysis was conducted separately for each variation measurement. When CV was reported in the data set, SD was calculated and vice versa. The resulting prediction equations were: CV (%) = 20.04 – 0.135 × (BW) + 0.00043 × (BW)2, R2=0.79; SD = 0.41 + 0.150 × (BW) - 0.00041 × (BW)2, R2 = 0.95. These equations suggest that there is evidence for a decreasing quadratic relationship between mean CV of a population and BW of pigs whereby the rate of decrease is smaller as mean pig BW increases from birth to market. Conversely, the rate of increase of SD of a population of pigs is smaller as mean pig BW increases from birth to market.

scholarly journals Influence of frying parameters and optimization of deep fat frying conditions on the physicochemical and textural properties of chicken nuggets from FUNAAB-Alpha broilers

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
O. R. Faloye ◽  
O. P. Sobukola ◽  
T. A. Shittu ◽  
H. A. Bakare
Keyword(s):  
Polynomial Regression ◽  
Textural Properties ◽  
Quality Attributes ◽  
Sample Thickness ◽  
Regression Equations ◽  
Deep Fat Frying ◽  
Chicken Nuggets ◽  
Frying Temperature ◽  
Frying Time ◽  
Standard Procedures

Abstract Influence of deep fat frying parameters on quality attributes of chicken nuggets from FUNAAB-Alpha broilers and optimization of the process using Box-Behnken experimental design of response surface methodology was investigated. Fried chicken nuggets were obtained using frying temperature (155–175 °C), frying time (3–7 min) and sample thickness (0.5–2.5 cm) as independent variables. Oil and moisture contents, texture (hardness, chewiness, adhesiveness, cohesiveness and springiness) and colour (L*, a* and b*) of samples were analyzed using standard procedures. Significance of each term in polynomial regression equations was evaluated on quality attributes. The accuracy of the regression models varied between 0.727 and 0.939. The effect of frying temperature on quality attributes of fried chicken nuggets was more significant (p > 0.05). The optimum frying temperature, frying time and sample thickness are determined as 175 °C, 3 min, 2.32 cm, respectively. Absolute percent error between optimized and experimental data were within the acceptable limit. Graphic abstract

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