Problem 1 Does food cooked in Iron pots retain more iron than aluminum and clay

Question

Problem 1 Does food cooked in Iron pots retain more iron than aluminum and clay pots? An analysis was conducted to study the three (3) different types of cooking pots and their iron retention. The response variable was the iron content ofthe food after it was cooked. As there is likely to be food variation, 3 random food selections were chosen for the analysis. Each treatment is replicated n 4 times. The effect of food will be treated as random since we want the results of our analysis to apply to all foods. An extended ANovA table along with expected mean squares for the mixed effects analysis is given below Source DF Squares Mean Square Pot Type 24.8939556 12.4469778 Food 9.2968722 4.6484361 Type Food 2.6404278 0.6601069 Error 27 23.6425000 0.8756481 60.4737556 Total 35 MS EMS Source A (fixed) MSA m 2, T B (random) MSB AB MSAB MSE Error a) Write the mixed effects model and the underlying assumptions. (b) State the hypotheses for Type. State the value of the F statistic, p-value (use R). Assess the importance of Type and write your conclusion (c) State the hypotheses for Food. State the value of the F statistic, p-value (use R). Assess the importance of Food and write your conclusion (d) State the hypotheses for the interaction. State the value of the F statistic, p-value (use R). Assess the importance of the interaction and write your conclusion

Explanation / Answer

problem 3:

CODING PART (A) :

your.data <- c(rep(0, 109), rep(1, 65),
rep(2, 22), rep(3, 3),
rep(4, 1), rep(5, 0),
rep(6, 0), rep(7,0))
your.data
library(MASS)
parms <- fitdistr(your.data, "poisson")
parms
lambda <- parms$estimate
lambda
sd_x <- parms$sd
sd_x

OUTPUT :

lambda = 0.61

part (b)

library(vcd)
gf = goodfit(your.data,type= "poisson",method= "ML")

#check for p value and conclude

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