No. of expts.
ST
LB
BB
LA
Real value (%)
Coded value (X
1
)
Real value(%)
Coded value (X
2
)
Real value(%)
Coded value (X
3
)
Real value (%)
Coded value (X
4
)
1
1
-1
1
-1
1
-1
1
-1
2
2
1
1
-1
1
-1
1
-1
3
1
-1
2
1
1
-1
1
-1
4
2
1
2
1
1
-1
1
-1
5
1
-1
1
-1
2
1
1
-1
6
2
1
1
-1
2
1
1
-1
7
1
-1
2
1
2
1
1
-1
8
2
1
2
1
2
1
1
-1
9
1
-1
1
-1
1
-1
2
1
10
2
1
1
-1
1
-1
2
1
11
1
-1
2
1
1
-1
2
1
12
2
1
2
1
1
-1
2
1
13
1
-1
1
-1
2
1
2
1
14
2
1
1
-1
2
1
2
1
15
1
-1
2
1
2
1
2
1
16
2
1
2
1
2
1
2
1
17
0.5
-2
1.5
0
1.5
0
1.5
0
18
2.5
2
1.5
0
1.5
0
1.5
0
19
1.5
0
0.5
-2
1.5
0
1.5
0
20
1.5
0
2.5
2
1.5
0
1.5
0
21
1.5
0
1.5
0
0.5
-2
1.5
0
22
1.5
0
1.5
0
2.5
2
1.5
0
23
1.5
0
1.5
0
1.5
0
0.5
-2
24
1.5
0
1.5
0
1.5
0
2.5
2
25
1.5
0
1.5
0
1.5
0
1.5
0
26
1.5
0
1.5
0
1.5
0
1.5
0
27
1.5
0
1.5
0
1.5
0
1.5
0
28
1.5
0
1.5
0
1.5
0
1.5
0
29
1.5
0
1.5
0
1.5
0
1.5
0
30
1.5
0
1.5
0
1.5
0
1.5
0
31
1.5
0
1.5
0
1.5
0
1.5
0
Table 2:
Real and coded values for independent variables proportions of
Streptococcus thermophillus
(X
1
),
Lactobacillus bulgaricus
(X
2
),
Bifidobacterium bifidus
(X
3
) and
Lactobacillus acidophilus
(X
4
) for the preparation of MSFPY.
