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Strategy 3
Two levels of wheat flour 3960g and 3940g and two levels of baking powder 60g and 40g are selected to be tested. In all trials the percentages of A, B and C are fixed at 3:2:1. The formulations are as in Table 13.3. This is obviously a factorial experiment in which we are interested in measuring how the biscuit quality will be influenced by changing the level of flour and chemicals.
The example above gives a fair idea about how the factorial, mixture experiments are conducted for product development. With this we end the first section. Read the points to remember given herewith to recapitulated what you have learnt so far. Now attempt the check your progress exercises given herewith to judge for yourself how much you have grasped about the subject so far.
A water solution have 64% Na 2 S 2 O 2 together with 1.0% soluble impurity. Upon cooling to 5°C, Na 2 S 2 O 2 ·5H 2 O. crystallizes out. The solubility of this hydrate is 1.35
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