Figure 5.
Pareto Chart of the 33 full factorial design of sugars released during the enzymatic hydrolysis of Arundo donax (R 2 = 0.93; R adj. 2 = 0.80), showing the significant factors at 95% of confidence level (p < 0.05). Significant factors were pH (p = 0.000183), temperature (p = 0.000921), and time (p = 0.000537) with an effect of −105.85, −71.20, and +65.13, respectively. Strong positive impact on the bioconversion process was exercised also by the interaction between the temperature and the time.