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Define Product process problem in experimental design method
In food product design, there are two different kinds of system problems - process and mixture problems - that should be dealt with by different statistical experimental methodologies. In the process problem, all the independent variables are not related to each other but are orthogonal to each other. The change of one variable is not restricted by another variable. Geometrically, the lines representing these variables meet at right angles. In bread making for example, the temperature of the baking oven can, in principle, be chosen without any influence on the setting of baking time. Of course, only suitable settings of oven temperature and baking time can lead to desired bread baking results. To solve a process problem, the statistical experimental designs used should contain no or few correlations between the independent variables, so that their natural or original properties of "independence" can be retained. These kinds of statistical experimental designs are usually factorial experimental designs or designs derived from it.
what is the empirical formula of a compound that contains 53.73% iron and 46.27% sulphur?
Dielectric loss: These losses occur because of electrons hopping from single lattice site to another in transition metal oxides.
Attacking Reagents - Organic chemistry The fission of the substrate molecule to make centres of high or low electron density is affected by attacking reagents. Most of the atta
Q. Define Egg foam stability? The two factors of utmost importance in egg white foams are stability and volume. Several factors influence one or both of these characteristics
uses of potassium oxalato aluminate
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Which one of the following groupings represents a collection of isoelectronic species: (1) NA +, Ca 2+ , Mg 2+ (2) N3, F - , Na + (3) be, Al 3+ , Cl -
Q. What Numerical prefixes indicate in ligands? In any complex species, the ligands are quoted in alphabetical order, without regard to charge, before the name of the central m
Criteria for determining the purity of organic compounds
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