A Box-Behnken design (BBD) of response surface methodology (RSM) was used to optimize the preparation of the Zn-Sm antibacterial white carbon black by the sol-gel method. The statistical analysis of the results showed that the particle size of the Zn-Sm antibacterial white carbon black was significantly affected by the reaction time, reaction temperature and the stirring speed. According to analysis of variance (ANOVA), the values of the determination coefficient (R2=0.9821) and the "Pred R-Squared" of 0.8227 were in reasonable agreement with the "Adj R-Squared" of 0.9591. It was indicated that this model could be used to navigate the design space. The optimized reaction time, temperature and the stirring speed were 0.88 h, 87.83 oC, and 473.45 r/min, respec-tively. In addition, the bacteriostasis rate of the product was about 97.92%.
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