A researcher is designing an experiment in which she plans to compare nine different formulations of a meat product. One factor, F, is percentage of (10%, 15%, and 20%) in the meat. The other factor, C, is cooking method (broil, bake, and fry). She will prepare samples of each of the nine combinations and present them to tasters who will score the samples based on various criteria. Four tasters are available for the study. Each taster will taste nine samples. There are taster-to-taster differences, but the order in which the samples are tasted will not influence the taste scores. The samples will be prepared in the following manner so that the meat samples can be prepared and kept warm for the tasters. A portion of meat containing 10% fat will be divided into three equal portions. Each of the three methods of cooking will then be randomly assigned to one of the three portions. This procedure will be repeated for meat samples having 15% and 20% fat. The nine meat samples will then be tasted and scored by the taster. The whole process is repeated for the other three tasters. The taste scores (0 to 100) are given here.

a. Identify the design.
b. Give an appropriate model with assumptions.
c. Give the sources of variability and degrees of freedom for an AOV.
d. Perform an analysis of variance, and draw conclusions about the effect of fat percentage and method of cooking on the taste of the meat product. Use a 5.05.

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10% Fut 15% Fat 20% Fat Broil Bake Fry B Bake ryril Bake Fry Taster 7579 82 78 881 85 87 Taster 2 74 78 8 78 83 8 7 88 Taster 3 778 9 80 8838788 92 77 74 Taster 4 988 83 8076 73 81