Question

The Louisiana Crayfish industry produces over $ 38,600 tons of crayfish-processing by -products every year. One potential use of these by-products is in the production of flavor extracts. To extract flavoring from the crayfish-processing by-products, peptides from the by-porducts must be drawn out, a complicated process with many variables. Two of these variables are the pH and temperature maintained during the process. A model for the amount of peptides released (in milligrams) is P (x, y) = 2.14 − 0.26x − 0.34y − 0.23x2 − 0.16y2 − 0.25xy. where the PH is 9 + x and the temperature is 70 + 5y degrees Celsius. The following figures shows some of the amounts of peptides released

Answer 1

The question involves a mathematical model representing the amount of peptides released during crayfish by-product processing, which depends on the pH level and temperature variables.

The question revolves around the use of mathematical modeling to determine the optimal conditions for extracting flavor peptides from crayfish-processing by-products. The model provided is a function P (x, y) that represents the amount of peptides released as a function of the pH level and temperature.

The pH in the model is given as 9 + x and the temperature is 70 + 5y degrees Celsius, suggesting that x and y are deviations from a base pH of 9 and a base temperature of 70°C, respectively. Understanding and optimizing such a model can help maximize peptide yield, which can be beneficial for the industry and possibly lead to economic and environmental advantages.

Answer 2

It seems like you provided information about a model for the amount of peptides released during the flavor extract extraction process from crayfish-processing by-products. However, I don't have access to any figures or visuals you mentioned.

If you have specific questions or if there's anything specific you would like assistance with regarding this information, please let me know, and I'll do my best to help.