Research Article
Production and Partial Characterization of α-Amylase Enzyme from Marine Actinomycetes
Table 1
Factors of Plackett-Burman design with their high and lower levels.
| Variables | Symbol | Ingredients per liter | Factor’s level | High level (+) | Lower level (-) |
| Starch | S | 10 | 15 | 5 | KNO3 | KN | 2 | 3 | 1 | Casein | Ca | 1 | 1.5 | 0.5 | MgSO4 | Mg | 0.5 | 0.75 | 0.25 | K2HPO4 | K2 | 1 | 1.5 | 0.5 | pH | pH | 7 | 8 | 6 | Temperature (°C) | T | 32 | 34 | 30 |
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