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Capsaicin content in red habanero chilli (Capsicum chinense Jacq.) is affecte drying process. An experiment was conducted to determine the effect of using differer cemperatures (60 °C, 70 °C, and 80 °C) using an oven. Samples of red habanero chilli wer d. Upon checking, there were varying sizes of chilli and thus the experimenter grouped th s according to size. Drying temperatures were then randomly assigned within each group fo The capsaicin content was measured for each sample. The partial analysis of variance tabl a bolow

Capsaicin content in red habanero chilli (Capsicum chinense Jacq.) is affecte drying process. An experiment was conducted to determine the effect of using differer cemperatures (60 °C, 70 °C, and 80 °C) using an oven. Samples of red habanero chilli wer d. Upon checking, there were varying sizes of chilli and thus the experimenter grouped th s according to size. Drying temperatures were then randomly assigned within each group fo The capsaicin content was measured for each sample. The partial analysis of variance tabl a bolow

Glencoe Algebra 1, Student Edition, 9780079039897, 0079039898, 2018
Glencoe Algebra 1, Student Edition, 9780079039897, 0079039898, 2018
18th Edition
ISBN:9780079039897
Author:Carter
Publisher:Carter
Chapter10: Statistics
Section10.6: Summarizing Categorical Data
Problem 32PPS
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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 8 hours. The capsaicin content was measured for each sample. The partial analysis of variance table is shown below: group for Source of Variation Fc p-value Size 2.1654 0.1560 Temperature 8.6013 0.0034 What is the maximum number of orthogonal contrasts that may be constructed for the post- hoc analysis of the effect of temperature? A. 0 В. 1 C. 2 D. 3
Transcribed Image Text: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 8 hours. The capsaicin content was measured for each sample. The partial analysis of variance table is shown below: group for Source of Variation Fc p-value Size 2.1654 0.1560 Temperature 8.6013 0.0034 What is the maximum number of orthogonal contrasts that may be constructed for the post- hoc analysis of the effect of temperature? A. 0 В. 1 C. 2 D. 3
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