background and objectives: lactobacillus delbrueckii ssp bulgaricus is widely used in dairy industries as a starter for yogurt production. this study was designed using response surface methodology (rsm) in 12 batch ph-controlled cultures of lactobacillus delbrueckii sub-ssp. bulgaricus for determining the effect of temperature and ph on the biomass production of a native strain of l. bulgaricu...

nano-hydroxyapatite/gelatin (nha/ge) microspheres are currently used in bone tissue engineering as bone filler. in this  study, the effect of fabrication process parameters on the particle size of nano-hydroxyapatite/gelatinmicrospheres was investigated. the nha/ge microspheres were fabricated using water in oil emulsion. in order to design an experimental design, a surface response model with ...

there have been many productive methods developed so far for optimization of multiple response surface (mrs) problems. this paper tends to review the most seminal approaches in mrs and discuss the strength and weakness of each of the approaches through existing aspects in mrs. a numerical example is included to compare results by different methods. finally some of the prominent areas for future...

this study concerns the scope to improve water flooding in heterogeneous reservoirs. we used an existing, in-house developed, optimization program consisting of a reservoir simulator in combination with an adjoint-based optimal control algorithm. in particular we aimed to examine the scope for optimization in a two-dimensional horizontal reservoir containing a single high permeable streak, as a...

treated sea water is the most significant source of water and surfactant floods. the various chemicals employed in treatment plants should be compatible with surfactant systems. based on surface tension experiments, the activity of these chemicals is examined over a wide range of concentrations in different solutions, including distillated water, sea water by using three types of surfactant mix...

saturated fat consumption increases the risk of both coronary and cancer diseases. therefore, fat reduction in uf-feta cheese (≈ 45% fdm) is favorable but, unfortunately, it has some negative effects on the texture and sensory characteristics of the cheese. in this research, response surface methodology was employed to study the probably improving effects of wpc80 (0-20 gr kg-1), lecithin (0-2 ...