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Table 4.
Results of experiments at points of a simplex
| Experiencenu mber | Designation of the simplex and its vertex at which the experiment is placed | Content of mixture components in dry substances | Specificvolume, cm3 / 100 g | Porosity,% | |||
|---|---|---|---|---|---|---|---|
| dryfermentedryemalt | drycheesewhey | a mixture of rye andwheat flour | |||||
| 1 | ABC | A | 5.75 | 2.43 | 91.82 | 1.85 | 64.0 |
| 2 | B | 4.25 | 2.43 | 93.32 | 1.75 | 67.0 | |
| 3 | C | 5.00 | 2.87 | 92.13 | 1.92 | 68.0 | |
| 4 | ABCD | D | 3.5 | 2.87 | 93.63 | 1.56 | 55.4 |
| 5 | ABCD' | D' | 4.35 | 2.49 | 93.16 | 1.64 | 63.4 |
| 6 | ABCD'' | D'' | 4.07 | 3.15 | 92.78 | 2.18 | 70.1 |
| 7 | A'BCD'' | A' | 5.75 | 2.43 | 91.82 | 1.97 | 68.5 |
| 8 | A'B'CD'' | B' | 4.25 | 2.43 | 92.78 | 1.95 | 69.0 |
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