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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).
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BMC Chemistry

ISSN: 2661-801X

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