Scientists wish to understand how the amount of sugar (two levels), culture stra

Question

Scientists wish to understand how the amount of sugar (two levels), culture strain (two levels), type of fruit (blueberry or strawberry), and pH (two levels) influence shelf life of refrigerated yogurt. In a preliminary experiment, they produce one batch of each of the sixteen kinds of yogurt. The yogurt is then placed in two coolers, eight batches in each cooler. The response is the number of days till an off odour is detected from the batch. (Use Minitab) Cooler 1 Cooler 2 35 37 39 ac ad bc bd cd abcd 35 b 33 c 35 d 36 abc 41 abd 38 acd 38 bcd 41 46 46 43 a) What type of design is used here? Specify details about confounding aliasing if any b) Analyze the data and determine how the treatments affect time till off odour

Explanation / Answer

This is a 42 Complete factorial model.

3285.875

Treatment Effect A 81 B 97 C 91 D 39 AB 7 AC 5 AD 85 BC -11 BD 81 CD 75 ABC 71 ABD -9 BCD -15 ABCD 43

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