apsaicin content in red habanero chilli (Capsicum chinense Jacq.) is affected by the drying process. An experiment was conducted to determine the effect of using different drying temperatures (60 oC, 70 oC, and 80 oC) using an oven. Samples of red habanero chilli were procured. Upon checking, there were varying sizes of chilli and thus the experimenter grouped the samples according to size. Drying temperatures were then randomly assigned within each group for 8 hours. The capsaicin content was measured for each sample. The partial analysis of variance table is shown below: What is the maximum number of orthogonal contrasts that may be constructed for the posthoc analysis of the effect of temperature? A. 0 B. 1 C. 2 D. 3
apsaicin content in red habanero chilli (Capsicum chinense Jacq.) is affected by the drying process. An experiment was conducted to determine the effect of using different drying temperatures (60 oC, 70 oC, and 80 oC) using an oven. Samples of red habanero chilli were procured. Upon checking, there were varying sizes of chilli and thus the experimenter grouped the samples according to size. Drying temperatures were then randomly assigned within each group for 8 hours. The capsaicin content was measured for each sample. The partial analysis of variance table is shown below: What is the maximum number of orthogonal contrasts that may be constructed for the posthoc analysis of the effect of temperature? A. 0 B. 1 C. 2 D. 3
Algebra: Structure And Method, Book 1
(REV)00th Edition
ISBN:9780395977224
Author:Richard G. Brown, Mary P. Dolciani, Robert H. Sorgenfrey, William L. Cole
Publisher:Richard G. Brown, Mary P. Dolciani, Robert H. Sorgenfrey, William L. Cole
Chapter7: Applying Fractions
Section7.6: Percents Problems
Problem 11WE
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Question
Capsaicin content in red habanero chilli (Capsicum chinense Jacq.) is affected
by the drying process. An experiment was conducted to determine the effect of using different
drying temperatures (60 oC, 70 oC, and 80 oC) using an oven. Samples of red habanero chilli were procured. Upon checking, there were varying sizes of chilli and thus the experimenter grouped the
samples according to size. Drying temperatures were then randomly assigned within each group for 8 hours. The capsaicin content was measured for each sample. The partial analysis of variance table is shown below:
What is the maximum number of orthogonal contrasts that may be constructed for the posthoc analysis of the effect of temperature?
A. 0 B. 1 C. 2 D. 3
Transcribed Image Text:Source of Variation
p-value
0.1560
Fc
Size
2.1654
Temperature
8.6013
0.0034
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