Table 2 The results of Plackett–Burman experimental design matrix
Run Order | Drop Volume (µL) | Sample Volume (mL) | Stirring Speed (rpm) | Temperature (oC) | Time (min) | pH | Salt (g mL−1) | N2 (mL min−1) | GLY:EG (%) |
|---|---|---|---|---|---|---|---|---|---|
1 | 5.0 | 8.0 | 1200 | 60.0 | 60 | 10.0 | 0.0 | 4.5 | Glycerol |
2 | 5.0 | 1.0 | 100 | 60.0 | 60 | 10.0 | 0.5 | 0.0 | Ethylene glycol |
3 | 5.0 | 8.0 | 100 | 120.0 | 60 | 4.0 | 0.5 | 0.0 | Glycerol |
4 | 2.0 | 1.0 | 1200 | 120.0 | 60 | 4.0 | 0.5 | 4.5 | Glycerol |
5 | 2.0 | 8.0 | 1200 | 120.0 | 20 | 10.0 | 0.5 | 0.0 | Ethylene glycol |
6 | 5.0 | 1.0 | 1200 | 60.0 | 20 | 4.0 | 0.5 | 4.5 | Ethylene glycol |
7 | 5.0 | 8.0 | 100 | 120.0 | 20 | 4.0 | 0.0 | 4.5 | Ethylene glycol |
8 | 2.0 | 1.0 | 100 | 60.0 | 20 | 4.0 | 0.0 | 0.0 | Glycerol |
9 | 2.0 | 8.0 | 100 | 60.0 | 20 | 10.0 | 0.5 | 4.5 | Glycerol |
10 | 2.0 | 8.0 | 1200 | 60.0 | 60 | 4.0 | 0.0 | 0.0 | Ethylene glycol |
11 | 5.0 | 1.0 | 1200 | 120.0 | 20 | 10.0 | 0.0 | 0.0 | Glycerol |
12 | 2.0 | 1.0 | 100 | 120.0 | 60 | 10.0 | 0.0 | 4.5 | Ethylene glycol |