20 X Y fx B C D E G H K L M N O P Recipe A Recipe B Recipe C Recipe D 575 280 720 200 Q6 (8 marks) To shorten the time it takes him to make his A) Answer 395 120 554 135 favorite pizza, a student designed an experiment to test the 525 175 700 250 effect of sugar and milk on the activation times for baking 450 210 650 150 yeast. Specifically, he tested four recipes and measured how many seconds it took for the same amount of dough to rise to B) Answer the top of a bowl. He randomized the order of the recipes and replicated each treatment four times (the data are called F-value = 9 Activating Yeast and shown on the left). p-value = 10 Residuals a) State the null and alternate hypothesis we would run to 11 Recipe A Recipe B Recipe C Recipe D determine if the average activation time is the same for all four 12 recipes. 13 b) Run the appropriate test in Excel and show output. What 14 conclusions can you make about the activation times for these 15 recipes? 16 c) Obtain boxplots and NPP plot on residuals of the data. C) Answer 17 d) Are the assumptions of an ANOVA reasonably satisfied? 18 Sorted Residulndex i Prob(i) Explain in reference to the plots. D) Answer 19 e) If there is a difference in the activation times of these 20 recipes, run a Tukey's test to prove how the recipes differ from 21 one another. Describe what the results of the Tukey's test tell 22 you. 23 f) Which recipe(s) would you use if you were making E) Answer 24 homemade pizza dough? (For the culinary challenged in the 25 class, you want the recipe that has the shortest activation 26 times because you don't want to wait all day for the bread 27 28 29 F) Answer Cover-intro Q1 Q2 Q3 Q4 Q5 06 + E