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The selected factors should be have P value < 0.05.
Pre-cooking and cooking procedures were the selected factors.
Step 9 – Specifying the effects the measure-to-be should have on the selected factors.
In the present study, all the selected factors were examined by SPSS 19.0 test design.
Then we selected factors with p value ≤ 0.1 for inclusion in the multiple logistic model.
The different levels of the five selected factors were shown in Additional file 1: Table S1.
The impact of selected factors in regard to 1 year survival is illustrated in Table 5.
These selected factors were optimized by the central composite design (CCD) to maximize extraction of SLC.
The selected factors were contact time, solid to liquid ratio, acid concentration and moisture of bentonite.
Taguchi approach was used for the selected factors, each having five levels (L-25; 5×3).
Pareto analysis indicated that all selected factors and some interactions were effective on removal efficiency.
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