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Food Meat Poultry Veal Tuna Yogurt Method 1 47 Source of Variation Treatments Blocks Error Total $5854 53 68 25 44 Bacteria Count Method 2 53 61 85 24 48 SS 650.2 3838.7 1279.3 12 5768.2 19 df 3 Method 3 36 48 55 20 38 MS 216.733 F 2.033 4 959.675 9.002 106.608 Method 4 68 75 45 27 46 P-value 0.1630 0.0013 F critical 5.953 5.412

Food Meat Poultry Veal Tuna Yogurt Method 1 47 Source of Variation Treatments Blocks Error Total $5854 53 68 25 44 Bacteria Count Method 2 53 61 85 24 48 SS 650.2 3838.7 1279.3 12 5768.2 19 df 3 Method 3 36 48 55 20 38 MS 216.733 F 2.033 4 959.675 9.002 106.608 Method 4 68 75 45 27 46 P-value 0.1630 0.0013 F critical 5.953 5.412

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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In recent years the irradiation of food to reduce bacteria and preserve the food longer has become more common. A company that performs this service has developed four different methods of irradiating food. To determine which is best, it conducts an experiment where different foods are irradiated and the bacteria count is measured. As part of the experiment the following foods are irradiated: meat, poultry, veal, tuna, and yogurt. The results are shown below.

True or False: It can be inferred at the 5% significance level that at least two of the treatments differ.

 

Food Meat Poultry Veal Tuna Yogurt Method 1 47 53 68 Source of Variation Treatments Blocks Error Total 25 44 Bacteria Count Method 2 53 61 85 24 48 SS 650.2 3 3838.7 4 1279.3 12 5768.2 19 Method 3 36 48 55 20 38 MS F 216.733 2.033 959.675 106.608 Method 4 68 75 45 27 46 P-value 0.1630 9.002 0.0013 F critical 5.953 5.412
Transcribed Image Text:Food Meat Poultry Veal Tuna Yogurt Method 1 47 53 68 Source of Variation Treatments Blocks Error Total 25 44 Bacteria Count Method 2 53 61 85 24 48 SS 650.2 3 3838.7 4 1279.3 12 5768.2 19 Method 3 36 48 55 20 38 MS F 216.733 2.033 959.675 106.608 Method 4 68 75 45 27 46 P-value 0.1630 9.002 0.0013 F critical 5.953 5.412
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