The orthogonal experimental design was adopted and L27（34） design table was applied 27 traumatic coma patients were arranged for different experiments according to result of random combination of the aforesaid four factors and their levels.

采用正交试验设计方法并选用L27（34）正交设计表,对27例创伤后昏迷病人鼻饲时的4个因素及其水平随机组合。

By use of the Box-Behnken experimental design method,the effects of the ratio of liquid,pH,extraction time and temperature and their interactions on the protein yield were studied on the base of the single-factor test.

运用Box-Behnken实验设计方法,在单因素实验的基础上,以蛋白质得率为实验指标,研究液料比、pH、提取时间以及提取温度等影响因素及其交互作用对蛋白质得率的影响。

Method Using orthogonal experimental design,with the variation of sugar content after enzymatic hydrolysis measured by DNS method as the indicator,the fermentation conditions were optimized.

方法采用正交试验设计,以DNS法测定酶解后糖含量变化为指标,对发酵条件进行优化。