Cheese - hydrogen sulfide (H2S), and the untransformed...

Info iconThis preview shows pages 1–4. Sign up to view the full content.

View Full Document Right Arrow Icon
CLASS PARTICIPATION ASSIGNMENT Due November 16, 2011 – WORTH 20 Points As cheddar cheese matures a variety of chemical processes take place. The taste of mature cheese is related to the concentration of several chemicals in the final product. In a study of cheddar cheese from the La Trobe Valley of Victoria, Australia, samples of cheese were analyzed for their chemical composition and were subjected to taste tests. Data for one type of cheese-manufacturing processes appears in below. The variable “Case” is used to number the observations from 1 to 30. “Taste” is the response variable of interest. The taste scores were obtained by combining the scores from several tasters. Three chemicals whose concentrations were measured were acetic acid, hydrogen sulfide, and lactic acid. For acetic acid and hydrogen sulfide (natural) log transformations were taken. Thus the explanatory variables are the transformed concentrations of acetic acid (“Acetic”) and
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Background image of page 2
Background image of page 3

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
Background image of page 4
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: hydrogen sulfide (H2S), and the untransformed concentration of lactic acid (Lactic). a) Describe the relationships between the variables. Taste vs. Acetic Taste vs. Lactic Acetic vs. Lactic Taste vs. H2S Lactic vs. H2S Acetic vs. H2S b) State your hypotheses for an ANOVA F-test. Give the test statistic, P-value and conclusion. Use a significance level of 0.01. H o : H a : F = P-value = Conclusion a) Fill out the table below. MODEL All Non-Sig Variables R 2 s c) What is the regression equation for the best model? d) Give three reasons that explain why you selected the model above as your best model. 1. 2. 3. e) Discuss whether the four assumptions for regression have been met. Give specific reasons including the graph which gives you the information. 1. 2. 3. 4. f) Using the best model, predict the taste for an H2S = 4, Acetic = 4.8 and Lactic = 1. g) If the actual taste is an 8.2, give the residual when H2S = 4, Acetic = 4.8 and Lactic = 1....
View Full Document

This note was uploaded on 02/28/2012 for the course STAT 301 taught by Professor Staff during the Spring '08 term at Purdue University-West Lafayette.

Page1 / 4

Cheese - hydrogen sulfide (H2S), and the untransformed...

This preview shows document pages 1 - 4. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online