Use the following data (in the table) to answer questions. The Yum-Yum Chocolate Co. is in the processes of manufacturing a new thermo-tolerant chocolate. That is chocolate that can withstand higher temperatures and resist melting, plus taste great! Three recipes have been developed by R&D, and the researchers are interested in which chocolate recipe has the highest average heat tolerance. Below are the results from the heat tests for each chocolate recipe. All elements of the experiment were held constant, and the melting points (heat tolerances) were recorded as follows: Melting Points in Degrees Celsius
Chocolate AChocolate BChocolate C
373237
353138
323334
363436
34
Consider a completely randomized design.
a) What is/are the factors in the problem?
b) What are the treatments/level for the factors?
c) How many replicates are made per treatment?
d) Are appropriate assumptions met in order to run the ANOVA?
e) At 5% significance, is there evidence of a difference between the average melting points for the 3 chocolate recipes?