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II. a. b. than the unit to unit variation of bubble significance of the main effect of te The I only ll only

II. a. b. than the unit to unit variation of bubble significance of the main effect of te The I only ll only

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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20. Suppose it was found that only the temperature and processing speed has a significant interaction. Which of the following is(are) TRUE? I. The variation of bubbles due to the interaction of the temperature and speed is lower than the unit to unit variation of bubbles due to the sub-subplot random error. II. The significance of the main effect of temperature can be tested. a. I only b. ll only C. Both I and II d. Neither I nor II
Transcribed Image Text:20. Suppose it was found that only the temperature and processing speed has a significant interaction. Which of the following is(are) TRUE? I. The variation of bubbles due to the interaction of the temperature and speed is lower than the unit to unit variation of bubbles due to the sub-subplot random error. II. The significance of the main effect of temperature can be tested. a. I only b. ll only C. Both I and II d. Neither I nor II
For numbers 17 to 20: A study was conducted to determine the bubble formation of milk as affected by various factors: type of milk (M1, M2), temperature (T1, T2), and processing speed (S1, S2, S3). Three companies participated. Bottled milk from each type was randomly selected. Each bottle content was then divided into two portions and stored at different temperatures. After three hours, stored milk was divided into three where each portion was randomly subjected to a speed of shaking to form the bubbles. The volume of bubbles formed was measured thereafter. The partial analysis of variance table is shown below: Sources of Variation Fc p-value Companies 0.8774 Type 5.6712 Error(a) Temperature 0.5431 Type x Temperature 0.9241 Error(b) Speed 9.0164 Type x Speed 1.2523 Temperature x Speed 7.9854 Type x Temperature x Speed 0.9817 Error (c) 0.5671 0.0230 0.8832 0.9212 0.0023 0.4312 0.0152 0.6571
Transcribed Image Text:For numbers 17 to 20: A study was conducted to determine the bubble formation of milk as affected by various factors: type of milk (M1, M2), temperature (T1, T2), and processing speed (S1, S2, S3). Three companies participated. Bottled milk from each type was randomly selected. Each bottle content was then divided into two portions and stored at different temperatures. After three hours, stored milk was divided into three where each portion was randomly subjected to a speed of shaking to form the bubbles. The volume of bubbles formed was measured thereafter. The partial analysis of variance table is shown below: Sources of Variation Fc p-value Companies 0.8774 Type 5.6712 Error(a) Temperature 0.5431 Type x Temperature 0.9241 Error(b) Speed 9.0164 Type x Speed 1.2523 Temperature x Speed 7.9854 Type x Temperature x Speed 0.9817 Error (c) 0.5671 0.0230 0.8832 0.9212 0.0023 0.4312 0.0152 0.6571
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