Ramon Nuri Matiz Ortiz works at Conservas de Cambados analyzing canned sardines for his bosses. In particular he is interested in the Docosahexaenoic acid (DHA) present in the cooked sardines as a function of the temperature that the sardines were steamed at. He wants to estimate the following model: DHA \= b 0 + b 1 (T emperature) + b 2
Ramon Nuri Matiz Ortiz works at Conservas de Cambados analyzing canned sardines for his bosses. In particular he is interested in the Docosahexaenoic acid (DHA) present in the cooked sardines as a
temperature that the sardines were steamed at. He wants to estimate the following model:
DHA \= b
0 + b
1
(T emperature) + b
2
(Sardine_M ass) + b
3
(Biscay)
where Temperature is the temperature in degrees Celsius that the sardines are steamed at, Sardine Mass is
the average mass in grams of each sardine in a cooked batch, and Biscay is a dummy variable for whether or
3
not the batch of sardines being canned came from the Bay of Biscay. DHA is measured in grams and is the
average DHA content per sardine in a batch. His data looks like the following:
Batch Number DHA T emp Sardine M ass Biscay
1 1:2 82:5 54 1
2 1:9 77:5 60 1
3 1:1 85 52 0
4 1:4 80 64 0
5 2 77:5 65 0
6 1 85 55 1
7 1:4 80 57 0
Use R (or pencil and paper) to calculate as needed.
31.) What is the value of b
2
?
32.) What are the test statistics for right hand side variables, and which are statistically signiÖcant at the
95% conÖdence level?
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