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Table 4 ANOVA for response surface quadratic models

From: Production and characterization of bacterial cellulose from kombucha-fermented soy whey

Source

Sum of Squares

DF

F value

P value

Model

21.76

9

39.82

< 0.0001

X1

0.12

1

2.02

0.1985

X2

0.051

1

0.84

0.3890

X3

6.90

1

113.65

< 0.0001

X1X2

0.13

1

2.13

0.1874

X1X3

0.034

1

0.56

0.4773

X2X3

1 × 10–4

1

1.647 × 10–3

0.9688

X12

0.23

1

3.72

0.0949

X22

0.32

1

5.22

0.0563

X32

13.44

1

221.37

< 0.0001

Residual

0.43

7

  

Lack of fit

0.25

3

1.99

0.2572

Pure error

0.17

4

  

C Total

22.19

16

  

R2

0.9808

   

R2adj

0.9562

   

Adep Precision

16.739

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