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    Agr3701 - Exercise 4 - Anova

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    Nur Addina
    1. Scientists investigated the taste of cheese sauce made by continuous versus batch processes versus an ideal control. Testers rated the three treatments on a scale of 11 to 21. 2. The document provides sensory rating data and instructions to write the ANOVA model, compute sums of squares manually, and construct an ANOVA table to analyze differences in ratings between the three cheese sauce production methods. 3. A second study analyzed burn times in seconds for four fabrics tested for flammability. The document instructs how to state the statistical model, present an ANOVA table manually and in Excel, and test for differences in flammability between the four fabrics.

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    Agr3701 - Exercise 4 - Anova

    Uploaded by

    Nur Addina
    82 views6 pages
    1. Scientists investigated the taste of cheese sauce made by continuous versus batch processes versus an ideal control. Testers rated the three treatments on a scale of 11 to 21. 2. The document provides sensory rating data and instructions to write the ANOVA model, compute sums of squares manually, and construct an ANOVA table to analyze differences in ratings between the three cheese sauce production methods. 3. A second study analyzed burn times in seconds for four fabrics tested for flammability. The document instructs how to state the statistical model, present an ANOVA table manually and in Excel, and test for differences in flammability between the four fabrics.

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    AGR3701 - EXERCISE 4 - ANOVA

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    1. Scientists investigated the taste of cheese sauce made by continuous versus batch processes versus an ideal control. Testers rated the three treatments on a scale of 11 to 21. 2. The document provides sensory rating data and instructions to write the ANOVA model, compute sums of squares manually, and construct an ANOVA table to analyze differences in ratings between the three cheese sauce production methods. 3. A second study analyzed burn times in seconds for four fabrics tested for flammability. The document instructs how to state the statistical model, present an ANOVA table manually and in Excel, and test for differences in flammability between the four fabrics.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    82 views6 pages

    Agr3701 - Exercise 4 - Anova

    Uploaded by

    Nur Addina
    1. Scientists investigated the taste of cheese sauce made by continuous versus batch processes versus an ideal control. Testers rated the three treatments on a scale of 11 to 21. 2. The document provides sensory rating data and instructions to write the ANOVA model, compute sums of squares manually, and construct an ANOVA table to analyze differences in ratings between the three cheese sauce production methods. 3. A second study analyzed burn times in seconds for four fabrics tested for flammability. The document instructs how to state the statistical model, present an ANOVA table manually and in Excel, and test for differences in flammability between the four fabrics.

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    © All Rights Reserved
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    AGR3701 – EXPERIMENTATION AND AGRICULTURE BIOMETRY EXERCISE

    ASSIGNMENT 4 – ANALYSIS OF VARIANCE

    Due: 29 November 2020 (G3 and G5)

    NAME: NUR ADDINA AHMAD MAYZIAN

    MATRIC NO: 200291

    1. Scientists investigated whether making a cheese sauce by a continuous process or batch process made any
    difference to taste. They also included a third treatment, a carefully selected ideal product, that served as a
    control. Treatment 1 is the ideal, treatment 2 is the continuous process, and treatment 3 is the batch process.
    Suppose the sensory ratings by trained testers are:

    Treatment Treatment Treatment


    1 2 3
    19 16 13
    18 11 16
    21 13 18
    18 14 11
    11 15
    11

    Write the model for analysis of variance for this data. Explain each component.

    2. Compute the sums of squares manually and construct the ANOVA table for the data given in question 1.
    (Check your answer in Excel and provide your output)

    3. Using the table of percentage points for the F distribution, find


    a) The upper 5% point when d. f. = (7, 13).
    b) The upper 5% point when d. f. = (7, 20).
    c) The upper 10% point when d. f. = (7, 12).

    4. As part of a study, four fabrics are tested for flammability at the National Bureau of Standards. The following
    burn times in seconds are recorded after a paper tab is ignited on the hem of a dress made of each fabric.

    Fabric 1 Fabric 2 Fabric 3 Fabric 4


    17.8 11.2 11.8 14.9
    16.2 11.4 11.0 10.8
    17.5 15.8 10.0 12.8
    17.4 10.0 9.2 10.7
    15.0 10.4 9.2 10.7

    State the statistical model and present the ANOVA table. With α = 0.05, test the null hypothesis of no
    difference in the degree of flammability for the four fabrics. (Show your works in Excel, both manual
    calculation and using Data Analysis)
    Question 1

    1
    AGR3701 – EXPERIMENTATION AND AGRICULTURE BIOMETRY EXERCISE

    Question 2
    2
    AGR3701 – EXPERIMENTATION AND AGRICULTURE BIOMETRY EXERCISE

    3
    AGR3701 – EXPERIMENTATION AND AGRICULTURE BIOMETRY EXERCISE

    Question 3

    4
    AGR3701 – EXPERIMENTATION AND AGRICULTURE BIOMETRY EXERCISE

    Question 4

    5
    AGR3701 – EXPERIMENTATION AND AGRICULTURE BIOMETRY EXERCISE

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