Spss 17.0 statistical software program

Manufactured by IBM

Sourced in United States

SPSS 17.0 is a statistical software program developed by IBM. It provides data management and analysis capabilities, including advanced statistical procedures, a user-friendly interface, and a wide range of analytical tools.

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3 protocols using spss 17.0 statistical software program

Statistical Analysis of Material Properties

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All analyses were performed at
least in triplicate, and the results are reported as mean values and
standard deviations. In the case of XRD, only one measurement was
performed. One way analysis of variance (ANOVA) followed by post-hoc
Duncan’s multiple range tests (p < 0.05)
was conducted to determine the significant differences between mean
values using the SPSS 17.0 Statistical Software Program (SPSS Inc.
Chicago, IL, USA).^{27 (link)}

Ren F., Wang J., Luan H., Yu J., Copeland L., Wang S, & Wang S. (2019). Dissolution Behavior of Maize Starch in Aqueous Ionic Liquids: Effect of Anionic Structure and Water/Ionic Liquid Ratio. ACS Omega, 4(12), 14981-14986.

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Statistical Analysis of Experimental Data

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Results are reported as the mean values and standard deviations of at least duplicate measurements. Analyses of variance (ANOVA) by Duncan’s test (p < 0.05) were conducted using the SPSS 17.0 Statistical Software Program (SPSS Inc. Chicago, IL, USA).

Wang S., Li C., Zhang X., Copeland L, & Wang S. (2016). Retrogradation enthalpy does not always reflect the retrogradation behavior of gelatinized starch. Scientific Reports, 6, 20965.

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Triplicate Experimental Analyses

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Each test was carried out in triplicate, and all experimental results are shown as means ± standard deviations. Data were analyzed by one-way analysis of variance (ANOVA), followed by Tukey’s test using SPSS 17.0 Statistical Software Program (SPSS, Chicago, IL, USA). p < 0.05 was considered statistically significant.

Li W., Yu Y., Peng J., Dai Z., Wu J., Wang Z, & Chen H. (2021). Characterization of Cationic Modified Short Linear Glucan and Fabrication of Complex Nanoparticles with Low and High Methoxy Pectin. Foods, 10(10), 2509.

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