Question 3 An artide in the Journal of Agricultural Engineering Research (vol. 52, 1992, pp. 53-76) describes an experiment to investigate the effect of drying temperature of wheat grain on the baking quality of bread. Three temperature levels were used, and the response variable measured was the volume of the loaf of bread produced. The data are as follows: ... Temperature (°C) Volume (CC) 1245 1235 1285 1245 1235 1235 1240 1200 1220 1210 1225 1200 11701155 1095 70 75 80 Calculate the test statistic fo (2 decimal places). fo = Blank 1 Blank 1 Add your answer

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Question 3
An artide in the Journal of Agricultural Engineering Research (vol. 52, 1992, pp. 53-76) describes an experiment to investigate the effect of
drying temperature of wheat grain on the baking quality of bread. Three temperature levels were used, and the response variable measured
was the volume of the loaf of bread produced. The data are as follows:
...
Temperature (°C)
Volume (CC)
1245 1235 1285 1245 1235
1235 1240 1200 1220 1210
1225 1200 1170 1155 1095
70
75
80
Calculate the test statistic fo (2 decimal places).
fo
= Blank 1
Blank 1
Add your answer
Transcribed Image Text:Question 3 An artide in the Journal of Agricultural Engineering Research (vol. 52, 1992, pp. 53-76) describes an experiment to investigate the effect of drying temperature of wheat grain on the baking quality of bread. Three temperature levels were used, and the response variable measured was the volume of the loaf of bread produced. The data are as follows: ... Temperature (°C) Volume (CC) 1245 1235 1285 1245 1235 1235 1240 1200 1220 1210 1225 1200 1170 1155 1095 70 75 80 Calculate the test statistic fo (2 decimal places). fo = Blank 1 Blank 1 Add your answer
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