Question

Refer to Exercise 18.33.
In Exercise 18.33
A group of researchers at a company that produces a leading brand of ice cream design an experiment to evaluate the impact of several artificial sweeteners on the texture of the product. It is well known that replacing natural sweeteners with artificial sweeteners in ice cream can result in a product that is has an unappealing texture. A proposed method to overcome this problem is to increase the blending time in the production process. The researchers decided to use four types of sweeteners: a natural sweetener (control), Aspartame, Saccharin, and Sucralose. Twelve containers of ice cream were made, 3 for each of the four types of sweeteners, with the type of sweetener randomly assigned to the containers. Each of the 12 containers of ice cream was then split into four portions. The four portions were then randomly assigned to one of four blending times: 1 minute, 2 minutes, 5 minutes, and 8 minutes. At the end of the specified blending period, the ice cream was assigned a texture score. The researchers were particularly interested in the impact of the four sweeteners and the blending times on the average texture scores.
a. Group the three types of sweeteners along with the control such that all sweeteners in a group are not significantly different from one another with respect to their mean texture scores. Use an experiment wise error rate of α = .05.
b. Group the four blending times such that all blending times in a group are not significantly different from one another with respect to their mean texture scores. Use an experiment wise error rate of α = .05.
c. In forming the groups in part (a), was it necessary to consider blending times?
d. Provide a 95% confidence interval on the mean texture score for each of four levels of sweetener.
e. Provide a 95% confidence interval on the mean texture score for each of four levels of blending time.


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  • CreatedNovember 21, 2015
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