1) Plackett-Burman design
Plackett-Burman试验设计
1.
The critical factors selected for the investigation were temperature of cultivation,volume and time based on the results of previous Plackett-Burman design.
在Plackett-Burman试验设计结果基础上,采用Box-Behnken设计实验、响应曲面法(Responsesurfacemethodology,RSM)分析,对影响黄曲霉AS3。
2.
The critical factors selected for the investigation were temperature, time of cultivation and volume of medium, based on the results of previous Plackett-Burman design.
在Plackett-Burman试验设计结果基础上,采用Box-Behnken响应曲面法(responsesurfacemethodology,RSM)对影响杯伞(Clitocybesp。
2) Plackett-Burman design
Plackett-Burman实验设计
1.
Plackett-Burman design was employed to screen affecting parameters during SSF process.
针对餐厨垃圾中营养元素含量丰富的特点,利用运动发酵单胞菌对餐厨垃圾发酵生产燃料酒精,采用Plackett-Burman实验设计分析多种酶制剂和营养物质对发酵过程的影响。
3) Plackett-Burman design
Plackett-Burman设计
1.
Application of Plackett-Burman design for determinating key factors on fermentation condition of Aspergillus sp. GX-0010 producing fructosyltransferase;
Plackett-Burman设计在曲霉Aspergillus sp. GX-0010果糖基转移酶发酵条件主要因子筛选中的应用
2.
Application of Plackett-burman design for determining key factors of ultrasnoic extraction of procyanidin from peanut red skin
Plackett-burman设计在超声提取花生红衣中原花色素显著影响因子筛选中的应用
3.
A Plackett-Burman design is used to screen 3 important variables from 8 factors which affected xylanase fermentation.
首先采用Plackett-Burman设计对培养基中8因素进行筛选,获得影响产酶3个最重要的营养组分:蛋白胨、麸皮、甘蔗渣;然后采用响应面分析法对3个因素进行3水平的优化,得到它们的最佳组合:麸皮6。
4) Plackett–Burman design
Plackett–Burman设计
5) Plackett-Burman design
Plackett-Burman设计法
1.
Plackett-Burman design was used to evaluate the importance of the fifteen factors which may affect the production of nicotine-degrading enzyme of DN2.
采用Plackett-Burman设计法,对影响Ochrobactrum intermedium DN2产烟碱降解酶的15个因子进行了筛选。
2.
Plackett-Burman design was used to evaluate the freeze-drying protective effect of sucrose, maltose, lactose, fructose, glucose, glycerol, manmtol, sorbitol, soluble starch, gelatin, ascorbic acid, sodium glutamate, L-cysteine hydrochloride and skim milk for yoghurt starter.
本研究采用Plackett-Burman设计法,对蔗糖、麦芽糖、乳糖、果糖、葡萄糖、甘油、甘露醇、山梨醇、可溶性淀粉、明胶、抗坏血酸、谷氨酸钠、L-半胱氨酸盐酸盐以及脱脂奶粉等14种材料对德氏乳杆菌保加利亚亚种和唾液链球菌嗜热亚种冷冻干燥的保护效果进行评价。
3.
Plackett-Burman design was used to evaluate the effects of eleven factors for succinic acid production by Escherichia coli NZN111(sfcA).
采用Plackett-Burman设计法(Plackett-Burman,PB)对影响Escherichia coli NZN111(sfcA)厌氧发酵生产丁二酸的11个因子进行了筛选。
6) Plackett Burman design
Plackett-Burman法设计
补充资料：焦化试验室设计(见焦化厂试验室设计)
焦化试验室设计(见焦化厂试验室设计)
design of coking laboratory
J一aohua shiyanshi sheji焦化试验室设计(design of。oking laborato-ry)见焦化厂试验室设计。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条