A dairy scientist is studying three different formulas that could be used in producing low fat cheese. The experimental process involves mixing the basic cheese ingredients in 4 different vats (blocks) and then splitting the mixture from each vat into three different batches. Additives are added to each of the batches according to each of the three formulas resulting in a round of low fat cheese. The data below represents the fat content (in grams per ounce) of the resulting rounds of cheese for this randomized block design.
a) Construct the ANOVA table for this experiment.
b) Test the equality of the mean fat content for the three different low fat cheese formulas at the .05 level.
c) Using the 95% Tukey-Kramer procedure determine which of the treatment means are significantly different.

Question

A dairy scientist is studying three different formulas that could be used in producing low fat cheese. The experimental process involves mixing the basic cheese ingredients in 4 different vats (blocks) and then splitting the mixture from each vat into three different batches. Additives are added to each of the batches according to each of the three formulas resulting in a round of low fat cheese. The data below represents the fat content (in grams per ounce) of the resulting rounds of cheese for this randomized block design.  ​ 
a) Construct the ANOVA table for this experiment. 
b) Test the equality of the mean fat content for the three different low fat cheese formulas at the .05 level. 
c) Using the 95% Tukey-Kramer procedure determine which of the treatment means are significantly different.

Quizplus · Accepted Answer

The Answer of A dairy scientist is studying three different formulas that could be used in producing low fat cheese. The experimental process involves mixing the basic cheese ingredients in 4 different vats (blocks) and then splitting the mixture from each vat into three different batches. Additives are added to each of the batches according to each of the three formulas resulting in a round of low fat cheese. The data below represents the fat content (in grams per ounce) of the resulting rounds of cheese for this randomized block design.  ​ 
a) Construct the ANOVA table for this experiment. 
b) Test the equality of the mean fat content for the three different low fat cheese formulas at the .05 level. 
c) Using the 95% Tukey-Kramer procedure determine which of the treatment means are significantly different.

A Dairy Scientist Is Studying Three Different Formulas That Could