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. 2015 Nov 5;2015:951871. doi: 10.1155/2015/951871

Figure 4.

Figure 4

Pareto Chart of the Plackett-Burman design of sugars released during the enzymatic hydrolysis of Arundo donax (R 2 = 0.98 and R adj. 2 = 0.92), showing the significant factors at 95% of confidence level (p < 0.05). Significant factors were pH (p = 0.002859), temperature (p = 0.018157), and time (p = 0.048045) with an effect of −155.83, +104.69, and +71.96, respectively.