Application of Plackett-Burman design and linear programming to light-duty liquid detergent formulation

1992 ◽  
Vol 69 (7) ◽  
pp. 690-694 ◽  
Author(s):  
K. Y. Chan ◽  
P. E. Kavanagh
Keyword(s):  
Linear Programming ◽  
Detergent Formulation ◽  
Liquid Detergent ◽  
Light Duty ◽  
Burman Design ◽  
Plackett Burman Design

Assessment of liquid chromatographic method robustness by use of Plackett-Burman design

2010 ◽  
Vol 22 (2) ◽  
pp. 281-296 ◽  
Author(s):  
M. Mašković ◽  
B. Jančić-Stojanović ◽  
A. Malenović ◽  
D. Ivanović ◽  
M. Medenica
Keyword(s):  
Chromatographic Method ◽  
Liquid Chromatographic Method ◽  
Burman Design ◽  
Liquid Chromatographic ◽  
Plackett Burman Design

Using a Plackett–Burman design to maximise yield of rosemary essential oil by distillation

2021 ◽  
Vol 166 ◽  
pp. 113488
Author(s):  
Agnese Spadi ◽  
Giulia Angeloni ◽  
Lorenzo Guerrini ◽  
Ferdinando Corti ◽  
Marco Michelozzi ◽  
...  
Keyword(s):  
Essential Oil ◽  
Burman Design ◽  
Plackett Burman Design ◽  
Rosemary Essential Oil

scholarly journals Analysis of insecticide residues in honey by liquid chromatography tandem mass spectrometry using QuEChERS optimized by the Plackett Burman design

2021 ◽  
Vol 19 (1) ◽  
pp. 326-332
Author(s):  
Ana Paula Ferreirade Souza ◽  
Mateus Henrique Petrarca ◽  
Patrícia Aparecida de Campos Braga ◽  
Nadia Regina Rodrigues ◽  
Felix Guillermo Reyes Reyes
Keyword(s):  
Mass Spectrometry ◽  
Liquid Chromatography ◽  
Tandem Mass Spectrometry ◽  
Tandem Mass ◽  
Insecticide Residues ◽  
Chromatography Tandem Mass Spectrometry ◽  
Liquid Chromatography Tandem Mass ◽  
Burman Design ◽  
Plackett Burman Design

scholarly journals Use of chemometric techniques to design a microbiological method for sulfonamide detection in milk

2013 ◽  
Vol 31 (No. 6) ◽  
pp. 627-632 ◽  
Author(s):  
O.G. Nagel ◽  
M.P. Molina ◽  
R.L. Althaus
Keyword(s):  
Experimental Design ◽  
Logistic Model ◽  
Logistic Regression Model ◽  
Culture Medium ◽  
Spore Concentration ◽  
Microbiological Method ◽  
Burman Design ◽  
Detection Capabilities ◽  
Sulfonamide Residues ◽  
Plackett Burman Design

We proposed an experimental design of a microbial bioassay of dichotomous response (positive or negative) using Bacillus subtilis BGA for the detection of sulfonamide residues. In the first stage, the bioassay response time was reduced to 6 h by increasing the spore concentration of B. subtilis. Then, the effects of spore, indicator, trimethoprim (TMP) concentration, and volume of the culture medium were examined with a Plackett Burman design (2<sup>4-1</sup>). Finally, the effect of TMP concentration on the method detection capabilities and specificity was analysed using a logistic model with interaction. The detection capabilities of sulfonamides in milk are close to the MRLs when using 500 mg/l of TMP in the culture medium of the bioassay. It is concluded that the experimental design techniques and a logistic regression model can be used to design successfully a dichotomous response bioassay.

COMBINED ARRAY APPROACH FOR THE 12 RUN PLACKETT-BURMAN DESIGN

2020 ◽  
Vol 45 (1-2) ◽  
pp. 25-38
Author(s):  
RENU KAUL ◽  
◽  
SANJOY ROY CHOWDHURY ◽  
Keyword(s):  
Burman Design ◽  
Plackett Burman Design

Immobilization of ß-galactosidase from Kluyveromyces lactis on Eupergit® C and Properties of the Biocatalyst

2012 ◽  
Vol 8 (3) ◽  
Author(s):  
Graciella da Silva Campello ◽  
Renata Aguirre Trindade ◽  
Tatiane Vieira Rêgo ◽  
Janaína Fernandes de Medeiros Burkert ◽  
Carlos André Veiga Burkert
Keyword(s):  
Thermal Stability ◽  
Ionic Strength ◽  
Batch Reactor ◽  
Kluyveromyces Lactis ◽  
Immobilized Enzymes ◽  
Maximum Activity ◽  
Lactose Hydrolysis ◽  
Substrate Affinity ◽  
Burman Design ◽  
Plackett Burman Design

Abstract The main goal of this study was to investigate the immobilization of commercial ß-galactosidase from Kluyveromyces lactis (Lactozym®) on Eupergit® C. A Plackett-Burman design was proposed. The ionic strength and pH were the variables that presented significant effect (p<0.1) on immobilization. The increase in the ionic strength from 0.1 to 1.5 M and the increase in pH from 6.6 to 7.4 represented an increase of 28.56% and a reduction of 18.19% in the immobilization yield, respectively. At 25°C, pH 6.6, ionic strength of 1.5 M, immobilization for 8 h, 1 mM of divalent magnesium ion and 0.4 mL of enzyme added, reached 85% immobilization yield. The free and immobilized enzymes were characterized. pH and temperature profiles showed maximum activity at pH 6.6 and 45°C, for both free and immobilized enzymes. There was a gain in thermal stability with enzyme immobilization and there was an increase of about four times in the half-life of the immobilized derivative at 45°C (from 0.43 h to 1.78 h). This greater thermal stability was also made clear through the calculation of thermodynamic parameters (ΔH, ΔG and ΔS). Km values, 30.33 mM and 104.00 mM for free and immobilized enzymes, respectively, represented a reduction in substrate affinity after immobilization, possibly owing to stereo-conformational factors. In a batch reactor for lactose hydrolysis from cheese whey, an increase in lactose conversion with immobilization was observed at 40°C and 45°C (90.43% and 65.36%, respectively) in relation to the free enzyme (84.17% and 39.58%, respectively).

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