Food scientists investigated whether making a cheese sauce by a continuous process or batch process made any difference to taste. They also included a third treatment, a carefully selected ideal product, that served as a control. Treatment I is the ideal, treatment 2 is the continuous process, and treatment 3 is the batch process. Suppose the sensory ratings by trained testers are

Provide a decomposition for the observations one-way analysis of variance design with three treatments.

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Treatment 1 16 15 18 15 Treatment 2 13 8 10 11 8 Treatment 3 10 13 15 8 12 8