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Factor Analysis for Dissolution Time of Effervescent Tablets NIU JINSHU (2010010837) WU XIANYU (2010010838) CAO LIUXING (2010010836) WU YINING (2010010835) DAI YIBO (2010010833)

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Outlines Purpose of experiment Experiment design Factors Design mythologies Experiment conduction Analytical procedure Significant factors Effects of factors 2-factor interaction 3-factor interaction Regression model Model Validation Conclusions 2

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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 3

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Experiment design – Factors (1/2) Fishbone diagram 4

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Experiment design – Factors (2/2) Response variable Dissolution time: 0~300s Control variable Volume of water Temperature of water Surface area of water Tablet flavor 5 Constant variable Composition Place surface area of tablets Noise variable Temperature around Air pressure Time of ups and downs of tablets

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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 times 6

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Design methodologies (2/3) 7 Test matrix

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Design methodologies (3/3) 8 Factor Levels

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Experiment conduction (1/2) 9

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Experiment conduction (2/2) Snapshots 10

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Analytical procedure 11

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Significant factors (1/4) Result cubes 12

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Significant factors (2/4) 13 Main effect Surface area (B) Not significant Flavor (A) & Volume(C) A little bit Temperature(D) quite significant

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Significant factors (3/4) 14

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Significant factors (4/4) Main effect A C D AD BCD 15

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Reduced Model 16

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Effect of factors (1/3) Flavor Orange tablets take longer time to dissolve than peach ones 17

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Effect of factors (2/3) Volume Volume of water increases, the dissolution time becomes shorter 18

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Effect of factors (3/3) Temperature As the temperature rises, the dissolution time will be shorter 19

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Two-factor interaction Flavor & Temperature The two lines are not parallel, so they have interaction 20

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Three-factor interaction (1/2) BCD is not quite significant Draw the interaction plot of: B and CD C and BD D and BC In order to find out BCDs interaction 21 BCDTime 11103.2 1227.2375 1106.2125 213.15 CDBTime 11164.1375 1167.25 1166.2 152.2125 BDCTime 11150.3375 1170.9125 1162.5375 166.0125

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Three-factor interaction (2/2) Those three pairs of factors all have interaction, so BCD have significant interaction. 22 C and BD B and CD D and BC

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Regression model 23 Since R-Sq is quite large, and there are only 32 observations, we do not eliminate the outlier.

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Model validation 6 111199.28103.0 4 2111202.84206.0 5 3 11119.86112.4 7 4111114.76104.8 1 5 1242246.3 2 61 1238.54229.9 8 7111194.1890.1 3 81 1206.3208.2 24 The evaluation results

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Model validation 25 95 significant level paired-t test

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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. = 162 - 10.2 + 2.72 - 6.01 - 57.7 + 7.65 * - 4.28 * * The advertisement in Taobao isnt reliable. 26

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Thanks! Q&A 27

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