An experiment was conducted to assess the effect of baking temperature on the density of bread. A large batch ofwhite bread dough and a large batch of whole wheat bread dough were prepared. Each of the batches was formedinto loaves, resulting in a total of loaves. Each of the white bread loaves was randomly assigned to one ofthree baking temperatures (low, medium, and high), so that loaves were baked at the low temperature, werebaked at the medium temperature, and were baked at the high temperature. A similar process of randomassignment was carried out for the whole wheat bread loaves.Which of the following are the treatments in the experiment? (A) The loaves of bread(B) The type of bread (white, whole wheat)(C) The density of the bread(D) The baking temperatures (low, medium, high)(E) The two batches of bread dough
An experiment was conducted to assess the effect of baking temperature on the density of bread. A large batch of
white bread dough and a large batch of whole wheat bread dough were prepared. Each of the batches was formed
into loaves, resulting in a total of loaves. Each of the white bread loaves was randomly assigned to one of
three baking temperatures (low, medium, and high), so that loaves were baked at the low temperature, were
baked at the medium temperature, and were baked at the high temperature. A similar process of random
assignment was carried out for the whole wheat bread loaves.
Which of the following are the treatments in the experiment?
(A) The loaves of bread
(B) The type of bread (white, whole wheat)
(C) The density of the bread
(D) The baking temperatures (low, medium, high)
(E) The two batches of bread dough
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