STA442/1008 Assignment 6
Quiz in tutorial on Friday March 7th
The remainder of the assignment is based on Chapter Four, Handout 6, and associated lecture material.
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In this experiment, the case is the loaf of bread. It is an example of "subsampling," which logically yields a nested design.
The data are available in the file bread.data.
The main question is whether crustiness of bread depends on temperature. A secondary question is whether there is any difference in crustiness from batch to batch. Carry out the appropriate tests. For each one, be able to state the numerical value of the test statistic and the p-value, and be able to describe the results in plain language. If the effect of temperature is significant, follow it up with Scheffé tests. (What are the denominator degrees of freedom?) Why would you not follow up the on Batch effect even if it is significant?