An experiment was conducted in the Department of Food Science at Virginia Polytechnic Institute and State University. It was of interest to characterize the texture of certain types of fish in the herring family. The effect of sauce types used in preparing the fish was also studied. The response in the experiment was "texture value" measured with a machine that sliced the fish product. The following are data on texture values:(a) Do an analysis of variance. Determine whether or not there is an interaction between sauce type and fish type.(b) Based on your results from part (a) and on F-tests on main effects, determine if there is a difference in texture due to sauce types, and determine whether there is a significant difference in fishtypes.

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Unbleached Bleached Sauce Type Menhaden Menhaden Herring 27.6 57.4 64.0 66.9 107.0 83.9 Sour Cream 47.8 71.1 66.5 66.8 110.4 93.4 53.8 53.8 83.1 88.0 95.2 49.8 31.0 48.3 62.2 Wine Sauce 11.8 35.1 54.6 43.6 108.2 86.7 41.8 16.1 105.2