these images, the researchers calculated the color change index (CCI)–a measure of cheese color uniformity-for sampled digital pixels. The mean CCI values of the seven cheeses were compared using a completely randomized design ANOVA. a. Identify the treatments for this experiment. b. Identify the dependent variable for this experiment. c. The ANOVA F-test resulted in a p-value < .05. Practically interpret this result. d. How many different pairwise comparisons of cheeses are possible? e. A multiple comparisons procedure with an experiment- wise error rate of .05 was applied to the data, revealing the following results. What conclusions can you draw from these results?

MATLAB: An Introduction with Applications
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Chapter1: Starting With Matlab
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these images, the researchers calculated the color change
index (CCI)-a measure of cheese color uniformity-for
sampled digital pixels. The mean CCI values of the seven
cheeses were compared using a completely randomized
design ANOVA.
a. Identify the treatments for this experiment.
b. Identify the dependent variable for this experiment.
c. The ANOVA F-test resulted in a p-value < .05.
Practically interpret this result.
d. How many different pairwise comparisons of cheeses
are possible?
e. A multiple comparisons procedure with an experiment-
wise error rate of .05 was applied to the data, revealing
the following results. What conclusions can you draw
from these results?
Mean
СС:
.10
.15
.15
.18
.19
.30
3.62
Cheese: Colby Edam Emmental Cheddar Gruyère Provolone Mozzarella
Transcribed Image Text:these images, the researchers calculated the color change index (CCI)-a measure of cheese color uniformity-for sampled digital pixels. The mean CCI values of the seven cheeses were compared using a completely randomized design ANOVA. a. Identify the treatments for this experiment. b. Identify the dependent variable for this experiment. c. The ANOVA F-test resulted in a p-value < .05. Practically interpret this result. d. How many different pairwise comparisons of cheeses are possible? e. A multiple comparisons procedure with an experiment- wise error rate of .05 was applied to the data, revealing the following results. What conclusions can you draw from these results? Mean СС: .10 .15 .15 .18 .19 .30 3.62 Cheese: Colby Edam Emmental Cheddar Gruyère Provolone Mozzarella
Applying the Concepts-Intermediate
9.45 Baking properties of pizza cheese. Due to its unique
stretchability, mozzarella is the most commonly used pizza
cheese by pizzerias. How do the baking properties of moz-
zarella compare with those of other pizza cheese options?
This was the question of interest in a study published in
the Journal of Food Science (August 2014). Seven differ-
ent cheeses were compared: mozzarella, cheddar, Colby,
Edam, Emmental, Gruyère, and provolone. A pizza was
baked with each of the different cheeses; then images of
the pizzas were taken with a digital video camera. From
Transcribed Image Text:Applying the Concepts-Intermediate 9.45 Baking properties of pizza cheese. Due to its unique stretchability, mozzarella is the most commonly used pizza cheese by pizzerias. How do the baking properties of moz- zarella compare with those of other pizza cheese options? This was the question of interest in a study published in the Journal of Food Science (August 2014). Seven differ- ent cheeses were compared: mozzarella, cheddar, Colby, Edam, Emmental, Gruyère, and provolone. A pizza was baked with each of the different cheeses; then images of the pizzas were taken with a digital video camera. From
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