Factor Analysis for Dissolution Time of Effervescent Tablet - PowerPoint Presentation

Slide1

Factor Analysis for Dissolution Time of Effervescent Tablets

Niu Jinshu (2010010837)

Wu

Xianyu

(2010010838)

Cao

Liuxing

(2010010836)

Wu

Yining

(

2010010835)

Dai

Yibo

(

2010010833)Slide2

Outlines

Purpose of

experiment

Experiment design

FactorsDesign mythologiesExperiment conductionAnalytical procedureSignificant factorsEffects of factors2-factor interaction3-factor interactionRegression modelModel ValidationConclusions

2Slide3

Purpose of experiment

Explore how different factors affect dissolution rate

Provide several implications to the dissolution process

Test if the advertisement shows the correct condition

3Slide4

Experiment design – Factors (1/2)

Fishbone diagram

4Slide5

Experiment design – Factors (2/2)

Response variable

Dissolution

time:

0~300sControl variableVolume of waterTemperature of waterSurface area of waterTablet flavor5

Constant variable

Composition

Place

surface area of tablets

Noise variable

Temperature around

Air pressure

Time of ups and downs of tabletsSlide6

Design methodologies (1/3)

Design of experiments

A

four-factor two-level

design is employed to reveal the main effects and the interaction effects of four factors on dissolution time:Tablet flavor (A)Surface area of water (B)Volume of water (C)Temperature of water (D)2^4 * 2 = 32 times6Slide7

Design methodologies (2/3)

7

Test matrixSlide8

Design methodologies (3/3)

8

Factor LevelsSlide9

Experiment conduction (1/2)

9Slide10

Experiment conduction (2/2)

Snapshots

10Slide11

Analytical procedure

11Slide12

Significant factors (1/4)

Result cubes

12Slide13

Significant factors (2/4)

13

Main effect

Surface area (B)

Not significant

Flavor (A) & Volume(C)

A little bit

Temperature(D)

quite significantSlide14

Significant factors (3/4)

14Slide15

Significant factors (4/4)

Main effect

A

C

DADBCD15Slide16

Reduced Model

16Slide17

Effect of factors (1/3)

Flavor

O

range

tablets take longer time to dissolve than peach ones17Slide18

Effect of factors (2/3)

Volume

Volume

of water increases, the dissolution time becomes shorter

18Slide19

Effect of factors (3/3)

Temperature

As the temperature

rises, the dissolution time will be shorter

19Slide20

Two-factor interaction

Flavor & Temperature

The two lines are not parallel, so they have interaction

20Slide21

Three-factor interaction (1/2)

BCD is

not quite significant

Draw the interaction plot of:

B and CDC and BDD and BC In order to find out BCD’s interaction 21BCDTime11

103.2

1

-1

227.2375

-1

1

106.2125

-1

-1

213.15

CD

B

Time

1

1

164.1375

-1

1

167.25

1

-1

166.2

-1

-1

152.2125

BD

C

Time

1

1

150.3375

1

-1

170.9125

-1

1

162.5375

-1

-1

166.0125Slide22

Three-factor interaction (2/2)

Those three pairs of factors all have interaction, so

BCD

have significant interaction.

22C and BDB and CDD and BCSlide23

Regression model

23

Since

R-

Sq is quite large, and there are only 32 observations, we do not eliminate the outlier.Slide24

Model validation

标准序

运行序

水量

口味水温表面积（大）预测实际

6

1

1

-1

1

1

99.28

103.0

4

2

1

1

-1

1

202.84

206.0

5

3

-1

-1

1

1

119.86

112.4

7

4

-1

1

1

1

114.76

104.8

1

5

-1

-1

-1

1

242

246.3

2

6

1

-1

-1

1

238.54

229.9

8

7

1

1

1

1

94.18

90.1

3

8

-1

1

-1

1

206.3

208.2

24

The evaluation resultsSlide25

Model validation

25

95

significant level paired-t testSlide26

Conclusions

The main effects of

flavor, volume of water and temperature of water are significant.

The two-factor interactions between

flavor and temperature is also significant.Surface area does not show any significant effects at either main effect or two-factor interactions.The three-factor interaction of surface area, volume of water and temperature of water is significant.时间 = 162 - 10.2 口味 + 2.72 表面积 - 6.01 水量 - 57.7 水温 + 7.65 口味*水温- 4.28 表面积*水量*水温 The advertisement in Taobao isn’t reliable.26Slide27

Thanks!

Q&A

27