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Table 3 Analysis of variance (ANOVA) of the response Y (FFA%) of the D-optimal design

From: Hydrolysis optimization and characterization study of preparing fatty acids from Jatropha curcasseed oil

Source Df a Sum of squares Mean square F b P c
Mean 1 1.275E+005 1.274E+005   
Linear 3 4921.05 1640.35 31.43 0.0001
Square 3 99.09 33.03 0.52 0.6756
Interaction 3 581.55 193.85 26.39 0.0002
Lack-of-fit 4 20.45 5.11 0.53 0.7205
Pure error 4 38.25 9.56   
Total 18 1.330E+005 7389.78   
  1. Notes: Df: degree freedom (a); F-value: distribution (b); P-value: scale (c).