Table 6.

Experimental response profile for optimization of process parameters for gluco-amylase activity using Aspergillus niger

Run	Substrate concentration (%)	Yeast extract (%)	Temperature (°C)	pH	Observed amylase activity (U/ml)	Observed desirability	Predicted desirability
1	1.0	0.1	25.0	4.0	110.63	0.34	0.34
2	5.0	0.1	25.0	4.0	180.36	0.56	0.57
3	1.0	0.4	25.0	4.0	97.47	0.30	0.31
4	5.0	0.4	25.0	4.0	172.52	0.54	0.53
5	1.0	0.1	40.0	4.0	112.5	0.35	0.35
6	5.0	0.1	40.0	4.0	163.57	0.51	0.56
7	1.0	0.4	40.0	4.0	97.07	0.30	0.29
8	5.0	0.4	40.0	4.0	143.04	0.45	0.48
9	1.0	0.1	25.0	7.0	27.25	0.08	0.07
10	5.0	0.1	25.0	7.0	197.31	0.62	0.68
11	1.0	0.4	25.0	7.0	8.77	0.02	0.02
12	5.0	0.4	25.0	7.0	187.48	0.59	0.61
13	1.0	0.1	40.0	7.0	13.63	0.04	0.09
14	5.0	0.1	40.0	7.0	212.6	0.67	0.67
15	1.0	0.4	40.0	7.0	1.54	0.0	0.01
16	5.0	0.4	40.0	7.0	166.51	0.52	0.57
17	0.5	0.25	32.5	5.5	30.83	0.09	0.09
18	7.0	0.25	32.5	5.5	346.35	1.0	0.99
19	3.0	0.1	32.5	5.5	219.77	0.69	0.64
20	3.0	0.55	32.5	5.5	165.6	0.52	0.50
21	3.0	0.25	17.5	5.5	10.86	0.03	0.03
22	3.0	0.25	47.5	5.5	22.05	0.06	0.001
23	3.0	0.25	32.5	2.5	173.59	0.54	0.54
24	3.0	0.25	32.5	8.5	140.04	0.44	0.37
25	3.0	0.25	32.5	5.5	318.28	0.98	0.99
26	3.0	0.25	32.5	5.5	313.32	0.98	0.99