535 HW Chap 1

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Morgan State University *

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535

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Chemistry

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Jan 9, 2024

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docx

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Jabriea Johnson HW 1 1a) The appropriate response variable would be the weight of the final product. Available process knowledge tells us that rice cooks it absorbs the liquid in which it is cooked and that each type of rice has a certain weight when perfectly cooked. Therefore, the response variable can be measured by weighing the finished product, given that the appropriate proper cook-weight is known. 1b) A major source of variability is the type of rice (i.e., long, or short, etc.). Each type of rice has a different ideal weight. A nuisance factor would be variations among brand and batch of both the rice, the cooking liquid, and tools used in the cooking method. Another source of variability would be the liquid in which the rice is cooked; water, broth, and salt water are some of the possible mediums. The cooking method would also be a significant source of variability as rice can be cooked in many different ways, the most common being fried, stove-top boiled, or via rice-cooker. The starting amount of rice is another crucial factor that affects the final product. Furthermore, cooking temperature, cook time, altitude, humidity, temperature, and even day of the week are all factors which must be considered as sources of potential variability. 1c. Step 1: Recognition of and statement of the problem. The objective of this experiment is to determine which factors affect the cooking of rice. Therefore, we will be conducting a characterizing experiment. Step 2: Selection of the Response Variable. For this experiment, we would use the weight of the cooked rice as a response variable. This would allow us to accurately measure whether the rice has been correctly cooked and thereby allow us to
characterize the factors. Step 3: Choice of factors, levels, and range. We would select the design factors to be cooking liquid, cooking method, and cooking time, and starting amount. The type of rice should be a held constant factor and a suitable type would be either short or long grain rice. The tools used in the cooking method should also be a held constant factor (i.e., the same pan, pot, rice-cooker, etc. will be used in each trial). The controllable nuisance factors are brand name, batch, and day of the week. A factor that would be allowed-to-vary would be the specific number of rice grains; only the starting weight would be held constant. These can be controlled by selecting a particular brand, blocking within that selection, and blocking the schedule. Uncontrollable nuisance factors include humidity and altitude, but, since they can be measured, their effects can be compensated for by using the analysis of covariance procedure. Cooking liquid should have water, broth, and saltwater as levels. Cooking method should have frying pan, stove-top boil, and rice-cooker as levels. Cooking time should range from 0 minutes to 20 minutes. Cooking temperature should range from low-high. 2) Online clothing store Navigation: Simplifying the navigation structure and making it more user-friendly Search functionality: Improving the search functionality to make it more accurate and efficient. Product display: Enhancing the product display with high-quality images and detailed product information. Loading speed: Optimizing the website for faster loading speed Mobile optimization: Improving the mobile version of the website for better user experience. Customer reviews: Incorporating customer reviews and ratings to increase trust and credibility.
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