Some people like to pour beer gently down the side of the glass to preserve bubbles. Others, splash it down the center to release the bubbles into a foamy head and free the aromas. Champagne, however is best when the bubbles remain concentrated in the wine. According to an article in the Journal of Agricultural and hood Chemistry, a group of French scientists recently verified the difference between the two pouring methods by measuring the amount of bubbles in each glass of champagne poured two different ways and at three different temperatures ( Journal of Agricultural and hood Chemistry, 2010). The following data present the pattern of results obtained in the study. Champagne Temperature (°F) 40- 46° 52° n = 10 n = 10 n = 10 Gentle Pour M = 7 M = 3 M = 2 SS = 64 SS = 57 SS = 47 n = 10 n = 10 n = 10 Splashing Pour M = 5 M = 1 M = 0 SS = 56 SS = 54 SS =46 a. Use a two-factor ANOVA with α = .05 to evaluate the mean differences. b. Briefly explain how temperature and pouring influence the bubbles in champagne according to this pattern of results.

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Essentials of Statistics for the B...

8th Edition
Frederick J Gravetter + 1 other
Publisher: Cengage Learning
ISBN: 9781133956570
BuyFind

Essentials of Statistics for the B...

8th Edition
Frederick J Gravetter + 1 other
Publisher: Cengage Learning
ISBN: 9781133956570

Solutions

Chapter 13, Problem 22P
Textbook Problem

Some people like to pour beer gently down the side of the glass to preserve bubbles. Others, splash it down the center to release the bubbles into a foamy head and free the aromas. Champagne, however is best when the bubbles remain concentrated in the wine. According to an article in the Journal of Agricultural and hood Chemistry, a group of French scientists recently verified the difference between the two pouring methods by measuring the amount of bubbles in each glass of champagne poured two different ways and at three different temperatures (Journal of Agricultural and hood Chemistry, 2010). The following data present the pattern of results obtained in the study.

Champagne Temperature (°F)

  40- 46° 52°
  n = 10 n = 10 n = 10
Gentle Pour M = 7 M = 3 M = 2
  SS= 64 SS = 57 SS = 47
  n = 10 n = 10 n = 10
Splashing Pour M = 5 M = 1 M = 0
  SS = 56 SS = 54 SS =46

a. Use a two-factor ANOVA with α = .05 to evaluate the mean differences.

b. Briefly explain how temperature and pouring influence the bubbles in champagne according to this pattern of results.

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Chapter 13 Solutions

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