Question: In the experiment described in Exercise 3, in fact the study also compared the use of butter or margarine in the recipes. The design was

In the experiment described in Exercise 3, in fact the study also compared the use of butter or margarine in the recipes. The design was balanced, with each combination of chip type and oil type tested.
a) What were the factors and factor levels?
b) What were the treatments?
c) If an interaction was found to be significant, what would that mean?

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