Dataset:  malt_sod_pb.dat

Source: D-J Meng, J. Lu, W. Fan, J-J Dong, Y. Lin, and L-J Shan (2007).
"Control of Superoxide Dismutase Activity During Malting Using
Plackett-Burman and Box-Behnken Experimental Design and Its Effect
on Reducing Power of Wort," Journal of the Institute of Brewing,
Vol. 113, #4, pp.365-373.

Description: Results of a Plackett-Burman design to screen 8 2-level factors
in 12 runs. Dependent Variable = SOD (U/g). Factors
X1 = Steeping Temp (C) -1=14, +1=18
X2 = Steeping Time (hrs)  -1=24, +1=48
X3 = Germination Temp (C)  -1=12, +1=20
X4 = Peroxide hydrogen conc in steeping water (g/L)  -1=0, +1=0.2
X5 = Germination Time (days)  -1=4, +1=8
X6 = Withering Temp (C) (10h)  -1=35, +1=50
X7 = Drying Temp (C) (6h)  -1=55, +1=65
X8 = Kilning Temp (C) (4h)  -1=70, +1=90


Variables/Columns
Run #   7-8
Coded Steeping Temp   15-16
  "   Steeping Time   23-24
  "   Germination Temp  31-32
  "   Peroxide/hydrogen conc   39-40
  "   Germination Time     47-48
  "   Withering Temp      55-56
  "   Drying Temp       63-64
  "   Kilning Temp     71-72
SOD                    74-80