I have conducted a survey on the "effect of vacuum drying conditions on carbohydrate content of angelica.S". The result show that, when increasing the vacuum degree, the carbohydrate content first increases and then decreases. I can't explain this case.
Can someone help me to explain that?
Paul Körner
In my eyes, it doesn't make sense that the carbon content decreases as the vaccuum increases. It would be good to check whether the differences are statistically significant prior to looking for other explanations.
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