In order to study the conditions under which hash-brown potatoes will absorb the least amount of fat, an experiment is conducted with four frying durations (2, 3, 4, and 5 min) and using four different types of fats (animal fat I, animal fat II, vegetable fat I, and vegetable fat II). The amount of fat absorbed is recorded. Identify each of the following elements: response, factors, and factor type(s). Write all the treatments from the factor-level combinations.