12. (27 points) An experimenter is designing an experiment in which she plans to compare nine different formulations of

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12 27 Points An Experimenter Is Designing An Experiment In Which She Plans To Compare Nine Different Formulations Of 1 (362.75 KiB) Viewed 39 times

12. (27 points) An experimenter is designing an experiment in which she plans to compare nine different formulations of a meat product. One factor, E, is percent fat (10%, 15%, 20 %) in the meat. The other factor, C, is cooking method (broil, bake, fry). She will prepare samples of each of the nine combinations and present them to tasters who will score the samples based on various criteria. Four tasters (T) are available for the study. Each taster will taste nine samples. There are taster-to-taster differences, but the order in which the samples are tasted will not influence the taste scores. The samples will be prepared in the following manner so that the meat samples can be prepared and kept warm for the tasters. A portion of meat containing (15% fat will be divided into three equal portions. Each of the three methods of cooking will then be randomly assigned to one of the three portions. This procedure will be repeated for meat samples having 15% and 20% fat. The nine meat samples will then be tasted and scored by the taster. The whole process is repeated for the other three tasters. The taste scores (0 to 100) and a computer output are given below. meat fot 10% Fat 15% F 20% Fat Broil Bake Fry Broil Bake Fry Broill Taster 1 75 79 82 78 82 81 85 Taster 2 74 78 81 78 81 84 87 block by Teste Taster 3 75 79 80 83 87 Taster 4 91 88 83 80 76 73 81 77 Dependent Variable: Y SCORE Source Sum of Squares 640.9266667 Mean Square 38.1715686 7 Value 3.76 Model (17) 18 Error 181.4333333 10.1016519 Corrected Total (25) 830.7500000 R-Square Coff! Var Root M 3.178341 3.903797 y Mean 41.41647 0.781121 DP Source P Value Type 111 25.630009 T-Y Mean Square 8.5462963 73.0000000 0.05 F 146.0000000 7.23 T+F 451-7777778 75.2962963 7.45 M 22.1666667 1.10 E▪M. 22 11.0833333 0.8333333 4 f a. Identify the design. Specify all information for the selected design. Splet plat design There are different types of experimental unds for different b. Give the sources of variability and degrees of freedom for an ANOVA. Source DF Taster (black) 3 fatt 2 WP error Method fat & Method 2 3 6 R | 4 18 82 81 Fry 87 88 74 Pr - P 0.0039 Dr F 0.4866 0.0050 0.0004 0.3551 1x4 Cont. Sp emir Total 35 c. Perform an analysis of variance and draw conclusions about the effect of fat percentage and method of cooking on the taste of the meat product (use the correct F test). Use a = 5%. A computer output for this data set is given below. Ha Na terachs elle Teter! A and different. factors (fat, method) 4 x3 = 12