STATISTICS F/BUS.+ECON.-18WK. MYSTATLAB
13th Edition
ISBN: 9780135901526
Author: MCCLAVE
Publisher: PEARSON
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Textbook Question
Chapter 9, Problem 9.97ACB
Baker’s vs. brewer’s yeast. The Electronic Journal of Biotechnology (Dec. 15, 2003) published an article on a comparison of two yeast extracts, baker’s yeast and brewer’s yeast. Brewer’s yeast is a surplus by-product obtained from a brewery, hence it is less expensive than primary-grown baker’s yeast. Samples of both yeast extracts were prepared at four different temperatures (45, 48, 51, and 54.C); thus, a 2 × 4 factorial design with yeast extract at two levels and temperature at four levels was employed. The response variable was the autolysis yield (recorded as a percentage).
- a. How many treatments are included in the experiment?
- b. An ANOVA found sufficient evidence of factor interaction at α = .05. Interpret this result practically.
- c. Give the null and alternative hypotheses for testing the main effects of yeast extract and temperature.
- d. Explain why the tests, part c, should not be conducted.
- e. Multiple comparisons of the four temperature
means were conducted for each of the two yeast extracts. Interpret the results shown below.
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Chapter 9 Solutions
STATISTICS F/BUS.+ECON.-18WK. MYSTATLAB
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