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

2. 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

3. 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

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

5. 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

6. 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

7. Design methodologies (2/3) 7 Test matrix

8. Design methodologies (3/3) 8 Factor Levels

9. Experiment conduction (1/2) 9

10. Experiment conduction (2/2) Snapshots 10

11. Analytical procedure 11

12. Significant factors (1/4) Result cubes 12

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

14. Significant factors (3/4) 14

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

16. Reduced Model 16

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

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

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

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

21. 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

22. 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

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

24. 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

25. Model validation 25 95 significant level paired-t test

26. 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

27. Thanks! Q&A 27