Table 2 Statistics: residual concentrations of starch (measured by optical density after reaction with iodine) in the R. rubrum culture after 2 h exposition in the static magnet field (SMF)
From: Application of static and impulse magnetic fields to bacteria Rhodospirillum rubrum VKM B-1621
Nos. of the data groups | Ranges of the SMF, mT | Number of wells (number of the data in the group, n) | OD | |
|---|---|---|---|---|
Average mean (x) | Sample variance (s2) | |||
1 | 0.0–0.5 | 18 | 3.01 | 0.285256 |
2 | 0.6–1.0 | 18 | 3.27 | 0.103128 |
3 | 1.1–3.0 | 18 | 3.25 | 0.252374 |
4 | 3.6–16.0 | 18 | 3.27 | 0.144751 |
5 | 16.0–85 | 18 | 3.22 | 0.165431 |
6 | 120–173 | 6 | 3.15 | 0.228619 |
\({\text{s}}_{\text{A}}^{2}\) | 0.182701 | |||
\({\text{s}}_{\text{G}}^{2}\) | 0.116315 | |||
F = \({\text{s}}_{\text{A}}^{2} /{\text{s}}_{\text{G}}^{2}\) | 1.57075 | |||
F0.95 | 2.315689 | |||