A commercial food lab compared recipes for chocolate chip cookies. They baked co

Question

A commercial food lab compared recipes for chocolate chip cookies. They baked cookies with different kinds of chips (milk chocolate, dark chocolate, and semi-sweet). The study also compared the use of butter or margarine in the recipes. The design was balanced, with each combination of chip type and oil type tested. All other ingredients and amounts were the same. Ten trained tasters rated the cookies on a scale of 1 to 10. The cookies were presented to the tasters in a random order. Complete parts a through c. a) What were the factors and factor levels? Select all that apply. A. A factor is the taste tester, and its levels are the different testers. B. A factor is the chocolate chips, and the levels are the different amounts used. C. A factor is the rating scale, and its levels are the values 1 through 10. D. A factor is oil type, and its levels are butter and margarine. E. A factor is chip type, and its levels are milk chocolate, dark chocolate, and semi-sweet. F. A factor is the food lab, and its levels are the different locations. b) What were the treatments? Select all that apply. A. Taste tester and dark chocolate B. Milk chocolate and margarine C. Food lab and dark chocolate D. Semi-sweet and margarine E. Milk chocolate and butter F. Dark chocolate and margarine G. Semi-sweet and butter H. Taste tester and milk chocolate l. Taste tester and margarine J. Dark chocolate and butter K. Food lab and semi-sweet L. Food lab and milk chocolate M. Taste tester and semi-sweet N. Taste tester and butter c) If an interaction was found to be significant, what would that mean? A. If an interaction was found to be significant, then the relative ratings of the chips were different for cookies baked at the different lab locations. B. If an interaction was found to be significant, then the relative ratings of the chips were different for cookies baked with different amounts of chocolate chips. C. If an interaction was found to be significant, then the relative ratings of the chips were different for cookies baked with butter than for cookies made with margarine. D. If an interaction was found to be significant, then the relative ratings of the chips were different for the taste testers.

Explanation / Answer

a) ok, based on the information given , we have 2 factors

1st factor is the chip type , with 3 levels : Milk chocolate , dark chocolate and semi-sweet

2nd factor is the oil type : with 2 levels : butter and margarine

so the correct answers are D and E

b)

The treatments are the combination of the factors

so

butter and milk chocolate , butter and dark chocolate,butter and semi-sweet and

margarine and milk chocolate , margarineand dark chocolate,margarine and semi-sweet , so the choices are

B D E F G J

c)

Interaction means that the rating would be effected by the combination of the oil type and the chip type.

So if there is an interaction then the ratings for the chips would be different from the cookies baked with butter than for cookies baked with margarine , hence C

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