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The p-value for the squared effects is less than 0.05.
β11, β12, β13, and β14 are the quadratic coefficients showing the squared effects.
However, PTM and T exhibit a deeper influence than vt, according to the p-values withdrawn from the analysis, being the squared effects significant too, but more in case of the former ones.
The bi is the regression coefficients for linear effects; bii is the regression coefficients for squared effects; bik is the regression coefficients for interaction effects, and xi is the coded experimental levels of the variables.
Squared effects were included because of a likely trade-off between food abundance and accessibility on the one hand, and vegetation density and height on the other, which would result in curvilinear relationships peaking at intermediate values of predictor variables.
The present analyses demonstrate that maximum 3 environmental factors over 5 are sufficient to explain most of the response variability (Table 3) and remarkably evidence squared effects and second-order interactions in some cases.
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Linear effect of starch and squared effect of dextrose was highly significant with P value ≤0.001.
Linear effect of dextrose and squared effect of starch was also significant with P value ≤0.05.
Linear effect of dextrose and squared effect of starch was significant with P value ≤0.05.
Similarly linear effect of yeast extract and squared effect of starch was significant with P value ≤0.05 and R2 value of 94.4%.
Newton also managed to extract some highly qualified evidence that the velocity squared effect varies as the density of the fluid and the frontal area (that is, the square of the diameter) of spheres.
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