Table 4.

Box-Behnken design matrix along with the experimental and predicted values of xylanase activity

Run no.	A: Wheat bran (g/l)	B: Yeast extract + peptone (g/l)	C: Temperature (°C)	Xylanase activity (IU/ml)
				Predicted	Observed
1	0	0	0	63.38	64.44
2	−1	0	−1	11.11	10.83
3	−1	0	+1	25.41	27.04
4	+1	−1	0	41.81	43.61
5	−1	+1	0	22.85	21.05
6	+1	+1	0	30.09	29.64
7	0	−1	+1	32.22	30.14
8	0	+1	−1	12.52	14.60
9	0	+1	+1	41.76	41.93
10	0	0	0	63.38	64.08
11	0	−1	−1	33.17	33.01
12	+1	0	−1	24.67	23.04
13	−1	−1	0	22.23	22.68
14	0	0	0	63.38	64.03
15	0	0	0	63.38	61.60
16	+1	0	+1	38.67	38.95
17	0	0	0	63.38	62.73