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

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

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

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.

ISSN: 2731-3654