6167SU07EX2 - Name_ STA 6167 Exam #2 Summer 2007 1. A food...

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STA 6167 Exam #2 Summer 2007 1. A food scientist conducted an experiment to evaluate the effects of soaking shrimp in a salty solution on texture quality of the shrimp. She used four levels of saltiness (20%, 40%, 60%, and 80%) and two soaking times (2 hours and 4 hours). She randomly assigned 10 shrimp to each combination of saltiness and soaking time. Texture quality of each shrimp was rated. (10) a. Identify the sources of variation and degrees of freedom in the ANOVA table. Source of Variation df MS __________________ ___ __________________ ___ __________________ ___ __________________ ___ Error ___ 1.6 Total ___ (10) b. Mean texture quality ratings are shown in the table: Is it more meaningful to compare soaking time at each level of saltiness or averaged across saltiness? Justify your answer. (10) c. Construct a 95% confidence interval for the effect of soaking time at 80% saltiness. (Just set it up. You don’t need to complete computations. MSE is given in the ANOVA table.) (10) d. Is this a
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This note was uploaded on 01/22/2012 for the course STA 6167 taught by Professor Staff during the Fall '08 term at University of Florida.

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6167SU07EX2 - Name_ STA 6167 Exam #2 Summer 2007 1. A food...

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