Some people like to pour beer gently down the side of the glass to preserve bubbles. Others, splash it down the center to release the bubbles into a foamy head and free the aromas. Champagne, however is best when the bubbles remain concentrated in the wine. According to an article in the Journal of Agricultural and Food Chemistry, a group of French scientists recently verified the difference between the two pouring methods by measuring the amount of bubbles in each glass of champagne poured two different ways and at three different temperatures (Journal of Agricultural and Food Chemistry, 2010).
The following data present the pattern of results obtained in the study.
a. Use a two-factor ANOVA with a = .05 to evaluate the mean differences.
b. Briefly explain how temperature and pouring influence the bubbles in champagne according to
this pattern of results.

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