An article in the Journal of Quality Technology (Vol. 14, No. 2, 1982, pp. 80€“89) describes an experiment in which three different methods of preparing fish are evaluated on the basis of sensory criteria and a quality score is assigned. Assume that these methods have been randomly selected from a large population of preparation methods. The data are in the following table:

(a) Is there any difference in preparation methods? Use a = 0.05.
(b) Calculate the P-value for the F-statistic in part (a).
(c) Analyze the residuals from this experiment and comment on model adequacy.
(d) Estimate the components of variance.

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Method Score 23.2 24.4 25.0 19.7 22.2 24.4 23.8 18.0 22.1 19.5 17.3 19.7 21.4 22.3 23.2 22.6 23.3 22.4 22.8 23.7 20.4 23.5 20.8 24.1 2.