In a study of processes used to remove impurities from cellulose goods, the following data resulted from a 2* experiment involving the desizing process. The four factors were enzyme concentration (4), pH (B), temperature (C), and time (D). Starch % by Weight Enzyme Temp. Time 1st 2nd Treatment (g/L) ри (°C) (hr) Repl. Repl. (1) 0.75 0.50 6.0 6.0 60.0 6 9.72 13.50 60.0 6 9.80 14.04 b 0.50 7.0 60.0 6 10.13 11.27 ab 0.75 7.0 60.0 6 11.84 11.30 с 0.50 6.0 70.0 6 12.70 11.37 ас 0.75 6.0 70.0 6 11.96 12.05 be 0.50 7.0 70.0 6 11.38 9.92 abc 0.75 7.0 70.0 6 11.80 11.14 d ad 0.75 0.50 6.0 6.0 60.0 8 13.15 13.00 60.0 8 10.60 12.37 bd 0.50 7.0 60.0 8 10.37 12.00 abd 0.75 7.0 60.0 8 11.30 11.64 cd 0.50 6.0 70.0 8 13.05 14.55 acd 0.75 6.0 70.0 8 11.17 15.00 bod abcd 0.50 0.75 7.0 70.0 8 12.70 14.15 7.0 70.0 8 13.20 16.12 (a) Use Yates's algorithm to obtain sums of squares and the ANOVA table. (Round your answers to two decimal places.)

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In a study of processes used to remove impurities from cellulose goods, the following data resulted from a 24 experiment involving the desizing process. The four factors were enzyme concentration (A), PH (8), temperature (C), and time (0).
Starch %
by Weight
Enzyme
Temp.
Time
1st
Treatment (g/L) PH
(1)
0.50
6.0
(°C) (hr)
60.0
2nd
Repl. Repl.
6
9.72 13.50
а
0.75
6.0
60.0
6
9.80 14.04
b
0.50
7.0
60.0
6
10.13 11.27
ab
0.75
7.0
60.0
6
11.84 11.30
c
0.50
6.0
70.0
6
12.70 11.37
ac
0.75
6.0
70.0
6
11.96 12.05
bc
0.50
7.0
70.0
6
11.38
9.92
abc
0.75
7.0
70.0
6
11.80 11.14
d
0.50
6.0
60.0
8
13.15 13.00
ad
0.75
6.0
60.0
8
10.60 12.37
bd
0.50
7.0
60.0
8
10.37 12.00
abd
0.75 7.0 60.0
8
11.30 11.64
cd
0.50
6.0 70.0
8
13.05 14.55
acd
0.75
6.0 70.0
8
11.17 15.00
bcd
0.50
7.0 70.0
abcd
0.75
7.0 70.0
8
8
12.70 14.15
13.20
16.12
(a) Use Yates's algorithm to obtain sums of squares and the ANOVA table. (Round your answers to two decimal places.)
Transcribed Image Text:In a study of processes used to remove impurities from cellulose goods, the following data resulted from a 24 experiment involving the desizing process. The four factors were enzyme concentration (A), PH (8), temperature (C), and time (0). Starch % by Weight Enzyme Temp. Time 1st Treatment (g/L) PH (1) 0.50 6.0 (°C) (hr) 60.0 2nd Repl. Repl. 6 9.72 13.50 а 0.75 6.0 60.0 6 9.80 14.04 b 0.50 7.0 60.0 6 10.13 11.27 ab 0.75 7.0 60.0 6 11.84 11.30 c 0.50 6.0 70.0 6 12.70 11.37 ac 0.75 6.0 70.0 6 11.96 12.05 bc 0.50 7.0 70.0 6 11.38 9.92 abc 0.75 7.0 70.0 6 11.80 11.14 d 0.50 6.0 60.0 8 13.15 13.00 ad 0.75 6.0 60.0 8 10.60 12.37 bd 0.50 7.0 60.0 8 10.37 12.00 abd 0.75 7.0 60.0 8 11.30 11.64 cd 0.50 6.0 70.0 8 13.05 14.55 acd 0.75 6.0 70.0 8 11.17 15.00 bcd 0.50 7.0 70.0 abcd 0.75 7.0 70.0 8 8 12.70 14.15 13.20 16.12 (a) Use Yates's algorithm to obtain sums of squares and the ANOVA table. (Round your answers to two decimal places.)
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