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?

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In this experiment, researchers calculated the color change index (CCI), which measures the uniformity of cheese color in sampled digital pixels. The mean CCI values for seven types of cheese were analyzed using a completely randomized design ANOVA.

**Questions:**

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?**

**CCI Data Table:**

- **Mean CCI Values:**
  - Colby: 0.10
  - Edam: 0.15
  - Emmental: 0.15
  - Cheddar: 0.18
  - Gruyère: 0.19
  - Provolone: 0.30
  - Mozzarella: 3.62

**Graph/Diagram Explanation:**

The table above lists the mean CCI values for different types of cheese. Each cheese type is associated with a specific mean CCI value, which reflects its color change index. Mozzarella shows a noticeably higher mean CCI value of 3.62 compared to the others, indicating a greater color change. This tabular representation helps in visualizing the cheese color uniformity based on the CCI metric.
Transcribed Image Text:In this experiment, researchers calculated the color change index (CCI), which measures the uniformity of cheese color in sampled digital pixels. The mean CCI values for seven types of cheese were analyzed using a completely randomized design ANOVA. **Questions:** 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?** **CCI Data Table:** - **Mean CCI Values:** - Colby: 0.10 - Edam: 0.15 - Emmental: 0.15 - Cheddar: 0.18 - Gruyère: 0.19 - Provolone: 0.30 - Mozzarella: 3.62 **Graph/Diagram Explanation:** The table above lists the mean CCI values for different types of cheese. Each cheese type is associated with a specific mean CCI value, which reflects its color change index. Mozzarella shows a noticeably higher mean CCI value of 3.62 compared to the others, indicating a greater color change. This tabular representation helps in visualizing the cheese color uniformity based on the CCI metric.
**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 mozzarella 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 different 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.
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 mozzarella 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 different 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.
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