|
| Table 4. Main effects and interactions analysis for glucosyltransferase activity from the first and second factorial designs. |
|
First factorial design |
Second factorial design |
||||||||
|
Factor |
Effect |
Std. Err. |
t-value |
p-value |
Factor |
Effect |
Std. Err. |
t-value |
p-value |
|
(1)SCMa (L) |
-1.90 |
0.02 |
-118.74 |
0.00007* |
(1)SCM (L) |
1.13 |
0.17 |
6.82 |
0.02082** |
|
SCM (Q) |
1.04 |
0.02 |
59.08 |
0.00029* |
SCM (Q) |
-1.28 |
0.18 |
-7.01 |
0.01972** |
|
(2)BPb (L) |
0.48 |
0,02 |
29.69 |
0.00113* |
(2)BP (L) |
-0.08 |
0.17 |
-0.49 |
0.67433 |
|
BP (Q) |
0.68 |
0.02 |
38.31 |
0.00068* |
BP (Q) |
-0.38 |
0.18 |
-2.08 |
0.17278** |
|
(3)YEPc (L) |
-1.37 |
0.02 |
-85.28 |
0.00014* |
(3)YEP (L) |
-0.66 |
0.17 |
-4.01 |
0.05682** |
|
YEP (Q) |
0.55 |
0.02 |
31.06 |
0.00104* |
YEP (Q) |
-0.02 |
0.18 |
-0.13 |
0.90632 |
|
(1) x (2) |
0.47 |
0.02 |
22.61 |
0.00195* |
(1) x (2) |
-0.54 |
0.22 |
-2.51 |
0.12889** |
|
(1) x (3) |
3.18 |
0.02 |
151.86 |
0.00004* |
(1) x (3) |
-0.60 |
0.22 |
-2.79 |
0.10795** |
|
(2) x (3) |
0.28 |
0.02 |
13.44 |
0.00549* |
(2) x (3) |
-1.27 |
0.22 |
-5.88 |
0.02772 |
a sugar cane molasses; b bacteriological peptone; c yeast extract Prodex |
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