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?
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
6th Edition
ISBN:9781119256830
Author:Amos Gilat
Publisher:Amos Gilat
Chapter1: Starting With Matlab
Section: Chapter Questions
Problem 1P
Related questions
Question
![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](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F5c26a2dd-aac8-4b96-ba1e-7775509e5387%2F0e8c9277-b1a7-44b6-92b4-f56a9042e07e%2Fd1vjae9_processed.png&w=3840&q=75)
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](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2F5c26a2dd-aac8-4b96-ba1e-7775509e5387%2F0e8c9277-b1a7-44b6-92b4-f56a9042e07e%2Fx7iuyk9_processed.png&w=3840&q=75)
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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