Learn about the variety of JMP options for mixture designs to support experimental designs in which the properties of an assemblage of components depend more on the relative proportions than on the absolute amounts mixed. Find out how to create, analyze, and interpret the results of different types of mixture designs.
The following questions were raised in the webinar:
1. @DocBo : The freezing point as a target value of a mixture is often very non-linear and can only be modelled to a limited extent using polynomials (e.g. Schéffe Cubic). This is usually because eutectics have "peaks" that cannot be modelled correctly using the polynomials.
Question: How can I properly model such mixtures with eutectics in JMP so as not to have the "smoothing" effect of polynomials?
Answer: Other design types such as "space-filling" combined with models such as neural networks may help (here is an example: https://community.jmp.com/t5/Abstracts/Accelerating-Innovation-with-Space-Filling-Mixture-Designs/ev-p/756841/redirect_from_archived_page/true ). The Functional Data Explorer may also be a solution (here is an overview: https://community.jmp.com/t5/Mastering-JMP/Using-Functional-Data-Explorer-for-Spectral-Data/ta-p/689312 there are also more tutorials linked further down this page)
2. @Price :
Topic constraints (side conditions): e.g.
Three ingredients should be varied so that the sum of these three "substances" varies from 19% to 25%.
A+B+C <=25 but why (-A) + (-B) + (-C) <= -19 (why minus)
The other ingredients should vary "freely" within the mixing design (without constraints).
Answer: The constraint can also be written without the minus sign if you reverse the inequality sign. In general, it is important that the constraint does not limit the sum to 100%. This means that in your example there must be another factor that fills up the rest (i.e. 75-81%).
3. @MLanger
How would I set up a DoE for mixtures where process factors play a role alongside the mixture factors. To stay with the example, for example, a factor such as when I add the vinegar-oil mixture to food? Or at what temperatures, etc...
Answer: The question was answered in the webinar. In short: The 'Custom Design' platform should be used here, as the combination of mixing factors with other factors is not possible in classic designs.
Thank you for the questions!
