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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:

MATLAB: An Introduction with Applications
MATLAB: An Introduction with Applications
6th Edition
ISBN:9781119256830
Author:Amos Gilat
Publisher:Amos Gilat
Chapter1: Starting With Matlab
Section: Chapter Questions
Problem 1P
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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: Source of Variation Size Temperature Fc p-value 0.1560 2.1654 8.6013 0.0034 1. The experimental design of the study is A. one-way treatment structure in RCBD B. one-way treatment structure in LSD C. two-way treatment structure in RCBD D. two-way treatment structure in LSD 2. 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. effective C. highly effective B. not effective D. cannot make a conclusion 4. 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.
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 group for 8 hours. The capsaicin content was measured for each sample. The partial analysis of variance table is shown below: Source of Variation Size Temperature Fc p-value 0.1560 2.1654 8.6013 0.0034 1. The experimental design of the study is A. one-way treatment structure in RCBD B. one-way treatment structure in LSD C. two-way treatment structure in RCBD D. two-way treatment structure in LSD 2. 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. effective C. highly effective B. not effective D. cannot make a conclusion 4. 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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