Question

Refer to Exercise 18.36.
In Exercise 18.36
Sodium nitrate, a preservative that is used in some processed meats, such as bacon, jerky, and luncheon meats, could increase your heart disease risk. A consumer protection organization is evaluating the level of sodium nitrate (NaNO2) from sausages obtained from the three largest food processors—P1, P2, and P3—in the United States. Each manufacturer produces three grades of quality for their sausage—Q1, Q2, and Q3. The processing of different grades of sausage from a common production run may involve different sources of raw materials and processing environments, and these factors sometimes are problematic. Each food processor submits two sausages of each grade from each of three production runs. The amount of NaNO2 is determined and is reported in the following table. The three food processors are the only processors under evaluation, the production runs were randomly selected and are representative of general production runs of each food processor.
a. Do the necessary conditions for testing hypotheses and constructing confidence intervals appear to be satisfied?
b. At the α = .05 level, which main effects and interactions are significant? Justify your answer by including the relevant p-values.
c. Separate the three quality levels into groups of levels such that all levels in a group are not significantly different from one another with respect to their mean NaNO2 levels. Use an experiment wise error rate of α = .05.
d. Provide a 95% confidence interval on the mean NaNO2 level for each of the three quality levels.
e. Provide a 95% confidence interval on the mean NaNO2 level for each of the three food processors. Health


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  • CreatedNovember 21, 2015
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