Table 2. Effects of treatment (boiling and heating), treatment time, and culm position on bamboo starch content as analyzed by Type III analysis of variance (ANOVA) at a 95% confidence interval (CI)

Parameters tested	Type III sum of squares	df	Mean square	F-value	Sig.
Corrected model	54.976a	17	3.234	4.858	0.000
Intercept	3,463.204	1	3,463.204	5,202.36	0.000
Treatment (A)	0.022	1	0.022	0.033	0.857
Time (B)*	16.263	2	8.131	12.215	0.000
Culm position (C)*	23.615	2	11.808	17.737	0.000
A × B	1.567	2	0.784	1.177	0.320
A × C	4.106	2	2.053	3.084	0.058
B × C	5.526	4	1.381	2.075	0.104
A × B × C	3.878	4	0.969	1.456	0.236
Error	23.965	36	0.666
Total	3,542.145	54

R Squared = 0.797 (Adjusted R Squared = 0.701).
Significant effect on starch content (p < 0.05).