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Table 1 The range and levels of the variables

From: A statistical strategy for optimizing the production of α-galactosidase by a newly isolated Aspergillus niger NRC114 and assessing its efficacy in improving soymilk properties

Variable Symbol Unit Range and level of actual and coded values
− 2 − 1 0 1 2
pH value A 3.5 4.5 5.5 6.5 7.5
Mannose B (g/L) 5.0 7.5 10.0 12.5 15
Meat extract C (g/L) 2.5 5.0 7.5 10.0 12.5
Incubation time D (day) 3 4 5 6 7