Process 1 Process 2 Process 3 60 45 50 58 40 52 55 35 56 62 34 47 68 52 48 52 49 52 64 48 51 66 39 50 One-way ANOVA: Process 1, Process 2, Process 3 Source DF Treatment 2 1282.8 Error ss MS F P 21 578.9 Total 23 1861.7 A health food company wants to determine the best process for blanching dark green vegetable material so it can be added to other food products without losing vitamin A. They are examining three different blanching processes to determine which is best in terms of vitamin A retention (mg/100mg). The data collected and partial ANOVA results appears above. The F-statistic value is F = 27.57. O F= 2.215. O F = 23.267. O F = 3.22.
Process 1 Process 2 Process 3 60 45 50 58 40 52 55 35 56 62 34 47 68 52 48 52 49 52 64 48 51 66 39 50 One-way ANOVA: Process 1, Process 2, Process 3 Source DF Treatment 2 1282.8 Error ss MS F P 21 578.9 Total 23 1861.7 A health food company wants to determine the best process for blanching dark green vegetable material so it can be added to other food products without losing vitamin A. They are examining three different blanching processes to determine which is best in terms of vitamin A retention (mg/100mg). The data collected and partial ANOVA results appears above. The F-statistic value is F = 27.57. O F= 2.215. O F = 23.267. O F = 3.22.
MATLAB: An Introduction with Applications
6th Edition
ISBN:9781119256830
Author:Amos Gilat
Publisher:Amos Gilat
Chapter1: Starting With Matlab
Section: Chapter Questions
Problem 1P
Related questions
Question
![Process 1
Process 2
Process 3
60
45
50
58
40
52
55
35
56
62
34
47
68
52
48
52
49
52
64
48
51
66
39
50
One-way ANOVA: Process 1, Process 2, Process 3
Source DF
ss
MS
F
P
Treatment 2 1282.8
Error
21
578.9
Total
23 1861.7
A health food company wants to determine the best process for blanching dark
green vegetable material so it can be added to other food products without losing
vitamin A. They are examining three different blanching processes to determine
which is best in terms of vitamin A retention (mg/100mg). The data collected and
partial ANOVA results appears above. The F-statistic value is
F = 27.57.
O F = 2.215.
O F = 23.267.
F = 3.22.](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F227cee17-bc86-41e3-bcbc-6df0d6a11b1f%2Fcac3f021-6c6c-427f-8695-709f89425246%2Fxf5b4ur_processed.png&w=3840&q=75)
Transcribed Image Text:Process 1
Process 2
Process 3
60
45
50
58
40
52
55
35
56
62
34
47
68
52
48
52
49
52
64
48
51
66
39
50
One-way ANOVA: Process 1, Process 2, Process 3
Source DF
ss
MS
F
P
Treatment 2 1282.8
Error
21
578.9
Total
23 1861.7
A health food company wants to determine the best process for blanching dark
green vegetable material so it can be added to other food products without losing
vitamin A. They are examining three different blanching processes to determine
which is best in terms of vitamin A retention (mg/100mg). The data collected and
partial ANOVA results appears above. The F-statistic value is
F = 27.57.
O F = 2.215.
O F = 23.267.
F = 3.22.
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