Table 5 Effect estimates for chitinase activity from the result of the Plackett–Burman design

Intercept

3.98400

26.15835

0.000013

3.984000

A : pH

−0,96300

−3.16146

0.034136

−0.481500

B : Colloidal chitin

−1.22320

−4.01567

0.015921

−0.611600

C : Date syrup

3.06060

10.04772

0.000552

1.530300

D : Dummy

–

–

–

–

E : Lactoserum

1.08560

3.56394

0.023503

0.542800

F : Peptone

−.087400

−2.86928

0.045502

−0.437000

G : Casein

−0.36480

−1.19761

0.297183

−0.182400

H : Dummy

–

–

–

–

I : Tryptone

−0.67400

−2.21269

0.091352

−0.337000

J : Yeast extract

−1.95500

−6.41812

0.003029

−0.977500

K : Ammonium sulfate

−0.14760

−0.48456

0.653326

−0.073800

L : Dummy

–

–

–

–

M : PO₄

1.21000

3.97234

0.016506

0.605000

N : Trace elements

0.96360

3.16343

0.034072

0.481800

O : Crayfish

0.88980

2.92115

0.043194

0.444900

P: Dummy

–

–

–

–

Q : Mushroom

1.03940

3.41227

0.026971

0.519700

R : Shrimp

−0.08680

−0.28496

0.789822

−0.043400

S : NaCl

0.90320

2.96514

0.041343

0.451600