Choose the correct answer for the subquestions of the sample problem below Capsaicin content in red habanero chilli (Capsicum chinense Jacq.) is affectedby the drying process. An experiment was conducted to determine the effect of using differentdrying temperatures (60 °C, 70 °C, and 80 °C) using an oven. Samples of red habanero chilli wereprocured. Upon checking, there were varying sizes of chilli and thus the experimenter grouped thesamples according to size. Drying temperatures were then randomly assigned within each group for8 hours. The capsaicin content was measured for each sample. The partial analysis of variance tableis shown below:Source of VariationSizeTemperatureFcp-value0.15602.16548.60130.00341. The experimental design of the study isA. one-way treatment structure in RCBDB. one-way treatment structure in LSDC. two-way treatment structure in RCBDD. two-way treatment structure in LSD2. For the analysis of variance to be valid, which of the following must be TRUE?A. The errors must be normally distributed.B. The error variances must be the same across drying temperatures.C. The errors must be independent.D. The effect of size and temperature must be independent.3. At a=5%, the blocking strategy is,A. effectiveC. highly effectiveB. not effectiveD. cannot make a conclusion4. At a=5%, which of the following is(are) TRUE about the drying temperature?A. There are no differences in the effects of drying temperatures.B. There are no differences in the mean capsaicin across drying temperatures.C. At least two drying temperatures have the same effect on capsaicin.D. At least one drying temperature has a different effect on capsaicin.

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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 °C, 70 °C, and 80 °C) 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:

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 °C, 70 °C, and 80 °C) 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:

Holt Mcdougal Larson Pre-algebra: Student Edition 2012

1st Edition

ISBN:9780547587776

Author:HOLT MCDOUGAL

Publisher:HOLT MCDOUGAL

Chapter11: Data Analysis And Probability

Section: Chapter Questions

Problem 8CR

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