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Table 3 Analysis of variance (ANOVA), F-test and interactions

From: Unraveling the structure of sugarcane bagasse after soaking in concentrated aqueous ammonia (SCAA) and ethanol production by Scheffersomyces (Pichia) stipitis

Variables SS df MS F p
Temperature (°C) 47.14690 1 47.14690 108.2068 0.061013
Time (h) 61.91063 1 61.91063 142.0910 0.053282
Time × Temperature 0.43665 1 0.43665 1.0021 0.499659
Ammonia concentration (% v/v) 0.21158 1 0.21158 0.4856 0.612552
Time × Ammonia concentration 10.13175 1 10.13175 23.2534 0.130174
Temperature x Ammonia concentration 2.89562 1 2.89562 6.6457 0.235574
Residual 0.43571 1 0.43571   
  1. SS sum of square, df degree of freedom, MS mean square, F Statistical test (explained variance/unexplained variance), p probability. Effect of all three process variables (Temperature, pretreatment time and ammonium hydroxide concentration) and their interaction on sugars recovery. Temperature and pretreatment time at individual level showed maximum sum of squares (SS) compared to other variables. Pretreatment time showed major influence (p value, 0.05382) followed by temperature (p value, 0.061013). Ammonia concentration at individual level did not present major influence on sugars recovery.