Assignment: Part 2 - How do I control my production? Once we get the process fixed (i.e. in control), we should still regularly monitor it's performance. Here's how. Remember that our quality measure is the amount (weight) of yogurt in each cup -- not too much or you waste money and make a mess, and not too little or customers (and the FDA) will be upset. Weight is a continuous variable measured very accurately in ounces. We need to be concerned not just with the average weight, but also how well our machine performing. To do that, we'll need an X-bar chart and an R-chart. Target fill is 8 oz. IN Fill OUT VOGURT First question: In the quality sampling recorded below, what is "n" (the sub-group size)??? n = 6 Next, compute the necessary results below to view the two Variable Control Charts. Cup # Sample Average (X-bar) Range within Sample 3 7.938 8.069 - 1 . Sample # 1 2 3 4 5 6 Time 8:00am 10:00am 12:00pm 2:00pm 4:00pm 6:00pm 1 8.005 7.821 7.989 8.147 8.038 8.142 2 8.200 8.180 7.878 8.164 8.082 8.073 7.914 8.167 7.892 8.193 4 8.012 7.854 8.151 7.862 7.988 8.017 5 7.941 8.197 8.007 7.952 7.851 8.111 6 7.954 8.152 7.800 7.976 7.839 8.046 7 7.810 8.089 8.116 7.838 8.056 8.168 8 8.088 8.155 7.803 7.965 8.176 8.060 - See Table 9.1 for Control Chart Constants or https://r-bar.net/control-chart-constants-tables-explanations/#Xbarr Sec 1 ) Overall average = X-bar Chart 1.00 R A2 D3 DA 3 0.80 1 Compute the X-bar Chart Requirements 0.60 Weight of yogurt cup (oz) UCL 0.40 CL 7 UCL = CL = LCL = I AR 0.20 LCL 3 3 ) 0.00 1 2 3 4 5 6 7 B Sample # 2 Compute the R Chart Requirements 3 1 R Chart UCL = D. LCL =DER 1.00 5 7 UCL CL = LCL = 0.80 3 0.60 3 UCL 0.40 Range of Weight of yogurt cup (oz) CL Is this process in control? (Yes/No) and Why? S0.20 LCL 0.00 1 2 3 3 4 5 6 7 8 2 3 Sample # Should I keep making yogurt? 1 Assignment: Part 2 - How do I control my production? Once we get the process fixed (i.e. in control), we should still regularly monitor it's performance. Here's how. Remember that our quality measure is the amount (weight) of yogurt in each cup -- not too much or you waste money and make a mess, and not too little or customers (and the FDA) will be upset. Weight is a continuous variable measured very accurately in ounces. We need to be concerned not just with the average weight, but also how well our machine performing. To do that, we'll need an X-bar chart and an R-chart. Target fill is 8 oz. IN Fill OUT VOGURT First question: In the quality sampling recorded below, what is "n" (the sub-group size)??? n = 6 Next, compute the necessary results below to view the two Variable Control Charts. Cup # Sample Average (X-bar) Range within Sample 3 7.938 8.069 - 1 . Sample # 1 2 3 4 5 6 Time 8:00am 10:00am 12:00pm 2:00pm 4:00pm 6:00pm 1 8.005 7.821 7.989 8.147 8.038 8.142 2 8.200 8.180 7.878 8.164 8.082 8.073 7.914 8.167 7.892 8.193 4 8.012 7.854 8.151 7.862 7.988 8.017 5 7.941 8.197 8.007 7.952 7.851 8.111 6 7.954 8.152 7.800 7.976 7.839 8.046 7 7.810 8.089 8.116 7.838 8.056 8.168 8 8.088 8.155 7.803 7.965 8.176 8.060 - See Table 9.1 for Control Chart Constants or https://r-bar.net/control-chart-constants-tables-explanations/#Xbarr Sec 1 ) Overall average = X-bar Chart 1.00 R A2 D3 DA 3 0.80 1 Compute the X-bar Chart Requirements 0.60 Weight of yogurt cup (oz) UCL 0.40 CL 7 UCL = CL = LCL = I AR 0.20 LCL 3 3 ) 0.00 1 2 3 4 5 6 7 B Sample # 2 Compute the R Chart Requirements 3 1 R Chart UCL = D. LCL =DER 1.00 5 7 UCL CL = LCL = 0.80 3 0.60 3 UCL 0.40 Range of Weight of yogurt cup (oz) CL Is this process in control? (Yes/No) and Why? S0.20 LCL 0.00 1 2 3 3 4 5 6 7 8 2 3 Sample # Should I keep making yogurt? 1