Compared thawing methods | SIgA concentration (mg / dL) a | Lysozyme activity (nmol / mg protein) b | |||
---|---|---|---|---|---|
Mean differences (SD) | HSD-test | P value | W | P value | |
Fresh and rapid thawing at 25 °C | 14.24 (7.97) | 12.113 | < 0.001** | -7.69 | < 0.001** |
Fresh and rapid thawing at 37 °C | 8.61 (6.94) | 7.325 | < 0.001** | -9.05 | < 0.001** |
Fresh and slow thawing at 25 °C | 7.36 (6.01) | 6.775 | < 0.001** | -4.76 | 0.007* |
Fresh and slow thawing at 37 °C | 4.50 (6.07) | 3.832 | 0.072 | -4.98 | 0.004* |
Rapid thawing at 25 °C and 37 °C | -5.63 (4.33) | 4.787 | 0.008* | 2.14 | 0.554 |
Slow thawing at 25 °C and 37 °C | -2.95 (3.47) | 2.943 | 0.395 | -2.00 | 0.619 |
Rapid thawing at 25 °C and slow thawing at 25 °C | -6.51 (4.94) | 5.338 | 0.002* | 5.57 | < 0.001** |
Rapid thawing at 37 °C and slow thawing at 37° | -4.11 (4.60) | 3.493 | 0.141 | 0.67 | 0.990 |
Between groups: SS = 4443.320, df = 4, MS = 1110.830; Within groups: SS = 10,665.779, df = 194, MS = 54.978; F = 20.20, p < 0.001** | Chi-square = 51.93, df = 4, p < 0.001 |