A set of experimental runs was made to determine a way of predicting cooking tim

Question

A set of experimental runs was made to determine a way of predicting cooking time Y at various values of oven width Xi and flue temperature X2. The coded data can be found on page 450 of the textbook in exercise 12.1. There are 10 observations in the data set. Use the Minitab output given below to answer questions 3-10 ANOVA Source Regressiorn Error Total Df MS 5476.6 0.4286 10953.2 10956.2 Coefficients Term Estimated Value SE 0.58 2.712 2.05 0.607 0.202 0.048 3. What is the predicted cooking time when width is 6 and flue temperature is 15? Round your answer to one decimal place What is the value of S? Round your solution to three decimal places Test if the model is useful with an overall F-test at ?-0.05. What is the test statistic for 4. 5. this test? Round your solution to one decimal place 6. What is the critical value for the test in question 5? 7. Calculate the value of adj R2. Write your solution in decimal notation, not percentage Round your answer to 4 decimal places 8. Test if X is significant to the model at ? = 0.05. What is the test statistic for this test? Round your solution to two decimal places 9. What is the critical value for the test in question 8? 10. Calculate a 95% confidence interval for ?2 b) (2.05, 2.71) c) (1.94, 2.16) d) (-0.03, 1.17)

Explanation / Answer

3. The predicted cooking time is
Y = 0.58 + 2.712X1 + 2.05X2
= 0.58 + 2.712*6 + 2.05*15 = 47.602

4. S = sqrt(0.4286) = 0.6547

5. Test statistic
F value = 5476.6 / 0.4286 = 12777.88

6) F critical value = 4.7374

Here F value > F critical value so we reject H0
Thus we conclude that the regression equation is best fit to the given data

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