# Question: The paper The Effects of Split Keyboard Geometry on Upper

The paper “The Effects of Split Keyboard Geometry on Upper Body Postures” (Ergonomics [2009]: 104–111) describes a study to determine the effects of several keyboard characteristics on typing speed. One of the variables considered was the front-to-back surface angle of the keyboard. Minitab output resulting from fitting the simple linear regression model with x = surface angle (degrees) and y = typing speed (words per minute) is given below.

a. Assuming that the basic assumptions of the simple linear regression model are reasonably met, carry out a hypothesis test to decide if there is a useful linear relationship between x and y.

b. Are the values of se and r2 consistent with the conclusion from Part (a)? Explain.

a. Assuming that the basic assumptions of the simple linear regression model are reasonably met, carry out a hypothesis test to decide if there is a useful linear relationship between x and y.

b. Are the values of se and r2 consistent with the conclusion from Part (a)? Explain.

## Answer to relevant Questions

The authors of the paper “Decreased Brain Volume in Adults with Childhood Lead Exposure” (Public Library of Science Medicine [May 27, 2008]: e112) studied the relationship between childhood environmental lead exposure ...Exercise 13. 16 described a regression analysis in which y = sales revenue and x = advertising expenditure. Summary quantities given there yield a. Test the hypothesis H0: b = 0 versus Ha: b = 0 using a significance level ...The paper “Predicting Yolk Height, Yolk Width, Albumen Length, Eggshell Weight, Egg Shape Index, Eggshell Thickness, Egg Surface Area of Japanese Quails Using Various Egg Traits as Regressors” (International Journal of ...The data of Exercise13. 25, in which x = milk temperature and y = milk pH, yield a. Obtain a 95% confidence interval for a 1 b(40), the mean milk pH when the milk temperature is 408C. b. Calculate a 99% confidence interval ...A regression of x = tannin concentration (mg/L) and y = perceived astringency score was considered in Examples 5.2 and 5.6. The perceived astringency was computed from expert tasters rating a wine on a scale from 0 to 10 and ...Post your question