The possibility of the production ‘ogi’ (a Nigerian cereal-porridge) with optimum quality was investigated using Response Surface Methodology (RSM). Grains white maize (Zea mays) and sorghum (Sorghum bicolor) were used separately in combination (1:1 w/w), as substrates for fermentations a duration 48h at ambient conditions. starter cultures controlled experiment consisted 2 strains Lactobacillu...

This work expands the knowledge of the use of chemometric response surface methodology (RSM) in optimizing conditions for competitive binding partial filling ACE (PFACE). Specifically, RSM in the form of a Box-Behnken design was implemented in flow-through PFACE (FTPFACE) to effectively predict the significance of injection time, voltage, and neutral ligand (neutral arylsulfonamide) concentrati...

Response Surface Methodology (RSM) was employed to optimise LIBS analysis of single crystal silicon at atmospheric pressure and under vacuum conditions (pressure ~10mbar). Multivariate analysis software (StatGraphics 5.1) was used to design and analyse several multi-level, full factorial RSM experiments. A Quality Factor (QF) was conceived as the response parameter for the experiments, represen...

Abstract: Robust design (RD), implemented in statistical and mathematical procedures to simultaneously minimise the process bias and variability, is widely used in many areas of engineering and technology to represent complex real-world industrial settings. For RD modelling and optimisation, response surface methodology (RSM) is often utilised as an estimation method to represent the functional...

the photocatalytic activity of nano-bi2o3 was evaluated in degradation of rhodamine b (rhb) as a model of dye pollutant from waste waters. nano sized bi2o3 was synthesized using the chemical precipitation method. the as-prepared sample was characterized by x-ray diffraction (xrd), scanning electron microscopy (sem) and fourier transform infrared spectrometry (ft-ir). structural analysis reveale...

low-fat butter is water in oil emulsion comprising a continuous fat phase including butter, emulsifiers and colorants and also a dispersed aqueous phase including water, stabilizers and proteins. in this research, by using protein components especially full-fat soy flour, a product were produced which has extreme similarity to ordinary butter and also has good organoleptic properties. water : b...