Food scientists investigated whether making a cheese sauce by a continuous process or batch process made any difference to taste. They also included a third treatment, a carefully selected ideal product, that served as a control. Treatment 1 is the ideal, treatment 2 is the continuous process, and treatment 3 is the batch process. Suppose the sensory ratings by trained testers are

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Treatment1 Treatment 2 16 13 Treatment 3 19 18 21 18 13 16 18 14 15