Table 2.
Design and results for the response surface experiment.
| Run | A | B | C | D | Polysaccharide Yield Y (%) | |
|---|---|---|---|---|---|---|
| Real Value Y | Predicted Value Y’ | |||||
| 1 | −1 | −1 | 0 | 0 | 9.03 | 9.12 |
| 2 | 0 | 0 | −1 | −1 | 8.41 | 8.40 |
| 3 | 0 | 1 | 1 | 0 | 9.27 | 9.49 |
| 4 | 0 | −1 | −1 | 0 | 10.16 | 10.09 |
| 5 | −1 | 0 | −1 | 0 | 9.46 | 9.41 |
| 6 | 0 | 0 | −1 | 1 | 10.47 | 10.72 |
| 7 | 0 | 0 | 0 | 0 | 10.02 | 10.03 |
| 8 | 0 | −1 | 0 | −1 | 8.21 | 8.20 |
| 9 | 1 | 1 | 0 | 0 | 8.55 | 8.38 |
| 10 | 0 | −1 | 0 | 1 | 11.19 | 11.08 |
| 11 | 1 | 0 | 0 | 1 | 9.11 | 9.21 |
| 12 | −1 | 0 | 0 | 1 | 10.27 | 10.16 |
| 13 | 1 | 0 | −1 | 0 | 9.20 | 9.10 |
| 14 | 0 | 0 | 0 | 0 | 10.05 | 10.03 |
| 15 | 0 | 1 | −1 | 0 | 9.62 | 9.60 |
| 16 | −1 | 1 | 0 | 0 | 9.50 | 9.49 |
| 17 | 0 | 1 | 0 | −1 | 8.98 | 9.02 |
| 18 | −1 | 0 | 1 | 0 | 9.20 | 9.23 |
| 19 | 0 | 0 | 1 | −1 | 9.18 | 8.85 |
| 20 | 0 | 0 | 0 | 0 | 9.8 | 10.03 |
| 21 | 0 | 1 | 0 | 1 | 9.53 | 9.47 |
| 22 | −1 | 0 | 0 | −1 | 7.82 | 7.88 |
| 23 | 1 | −1 | 0 | 0 | 9.62 | 9.55 |
| 24 | 0 | 0 | 0 | 0 | 10.25 | 10.03 |
| 25 | 0 | 0 | 0 | 0 | 10.05 | 10.03 |
| 26 | 1 | 0 | 1 | 0 | 8.88 | 8.86 |
| 27 | 1 | 0 | 0 | −1 | 7.88 | 8.15 |
| 28 | 0 | 0 | 1 | 1 | 10.62 | 9.87 |
| 29 | 0 | −1 | 1 | 0 | 9.62 | 9.79 |
A: pH; B: temperature; C: time; D: solid–liquid ratio.