The cutting department at Best Cuts, a furniture manufacturer, is examining the effect of depth of cut and feed rate on the surface roughness of table legs used in a popular dining room table model. The accompanying table shows the surface roughness results for six replicates involving three different depth of cut settings and two different feed rate settings.

a. Use Excel to generate the appropriate ANOVA table at the 5% significance level.
b. At the 5% significance level, can you conclude that there is interaction between depth of cut and feed rate?
c. Are you able to conduct tests based on the main effects? If yes, conduct them at the 5% significance level. If no, explain why.
d. Explain why your conclusions in part (c) are reasonable from a practical standpoint.

Transcribed Image Text:

Depth of Cut (Factor A) 1.0 mm 10 Feed Rate 1.2 mm 12 10 (Factor B) 0.8 mm 10 10 8 6 cm/minute 10 12 9 10 12 15 12 15 13 15 14 13 12 12 9 13 8 cm/minute 10 13 13 12 9