please show steps clearly, No excel work

In a study of processes ined to remove pities from those goes, the following data resulted from an experiment involving the desting room. The four factor wewe metri). Ha temperame(), and time to Treatment (1) 50 0 6 0 9 D Starch by Weight Entryme Temp. Time 19 an (0/0) pH (hr) Hope Repl 6.0 600 9.22 11 50 0.15 60 60.0 9.50 1404 0.50 7.0 60.0 10.13 11.27 0.75 70 60.0 112 1130 0.30 0.0 20.0 12.70 11:37 0.75 6.0 700 6 11.901205 0.50 2.0 7000 0 11.3 3.0 0.75 7.0 100 6 11.30 11.10 0.50 6.0 13.15 13.00 0.75 0.0 600 . 10.601217 0.50 70 000 3 10.37 12.00 0.75 11.30 11.64 0.50 6.0 700 11.05 14:55 0.75 6.0 700 11.19 15.00 0.50 2.0 100 12.10.11 0.73 70.0 11.20 16.12 Do bu abad 12 (a) Yategorithm to obtai sums of quares and the ANOVA table Cound out to wederim ces) Source df ss MS A D AB AC AD SC BO CD ABC ABD ACD ABCD Error Total (b) Find the critical value using 0.05. (Round your answer to two decimal places) Do there appear to be any second third-, or fourth-order interaction effects present at level 0.057 (select all that apply.) AB (enzyme concentration and DHO) (D) Find the critical value using a = 0.05. (Round your answer to two decimal places De there appear to be any second third or fourth order interaction offects present at level 0.057 (Select all that apply. DAB (entyme concentration and pH) A (enzyme concentration and temperature) AD (enzyme concentration and time BBC {pH and temperature) BD (pH and time) CD (temperature and time) ABC (entyme concentration, pH, and temperature ABD (enzyme concentration, DH, and time ACD Cenzyme concentration, temperature, and time) BCD (temperature, and time) ABCD (enzyme concentration, temperature and tim There are no significant interactions at velos Which main effects appear to be significant at level 0.052 (Select the poly Anyme concentration) (temperature) Oostino) There are no significant actors at level 0.05 In a study of processes ined to remove pities from those goes, the following data resulted from an experiment involving the desting room. The four factor wewe metri). Ha temperame(), and time to Treatment (1) 50 0 6 0 9 D Starch by Weight Entryme Temp. Time 19 an (0/0) pH (hr) Hope Repl 6.0 600 9.22 11 50 0.15 60 60.0 9.50 1404 0.50 7.0 60.0 10.13 11.27 0.75 70 60.0 112 1130 0.30 0.0 20.0 12.70 11:37 0.75 6.0 700 6 11.901205 0.50 2.0 7000 0 11.3 3.0 0.75 7.0 100 6 11.30 11.10 0.50 6.0 13.15 13.00 0.75 0.0 600 . 10.601217 0.50 70 000 3 10.37 12.00 0.75 11.30 11.64 0.50 6.0 700 11.05 14:55 0.75 6.0 700 11.19 15.00 0.50 2.0 100 12.10.11 0.73 70.0 11.20 16.12 Do bu abad 12 (a) Yategorithm to obtai sums of quares and the ANOVA table Cound out to wederim ces) Source df ss MS A D AB AC AD SC BO CD ABC ABD ACD ABCD Error Total (b) Find the critical value using 0.05. (Round your answer to two decimal places) Do there appear to be any second third-, or fourth-order interaction effects present at level 0.057 (select all that apply.) AB (enzyme concentration and DHO) (D) Find the critical value using a = 0.05. (Round your answer to two decimal places De there appear to be any second third or fourth order interaction offects present at level 0.057 (Select all that apply. DAB (entyme concentration and pH) A (enzyme concentration and temperature) AD (enzyme concentration and time BBC {pH and temperature) BD (pH and time) CD (temperature and time) ABC (entyme concentration, pH, and temperature ABD (enzyme concentration, DH, and time ACD Cenzyme concentration, temperature, and time) BCD (temperature, and time) ABCD (enzyme concentration, temperature and tim There are no significant interactions at velos Which main effects appear to be significant at level 0.052 (Select the poly Anyme concentration) (temperature) Oostino) There are no significant actors at level 0.05