Refer to Exercise 17.37.
a. For meat products, separate the four assessment methods into groups such that all assessment methods in a group are not significantly different from one another with respect to their mean e. coli levels. Use an experimentwise error rate of α = .05.
b. For fruit products, separate the four assessment methods into groups such that all assessment methods in a group are not significantly different from one another with respect to their mean e. coli levels. Use an experimentwise error rate of α = .05.
c. For vegetable products, separate the four assessment methods into groups such that all assessment methods in a group are not significantly different from one another with respect to their mean e. coli levels. Use an experimentwise error rate of α = .05.
d. Provide a 95% confidence interval on the mean e. coli level of a container of meat for each of the assessment methods.
e. Provide a 95% confidence interval on the mean e. coli level of a container of fruit for each of the assessment methods.
f. Provide a 95% confidence interval on the mean e. coli level of a container of vegetables for each of the assessment methods.
g. Was it necessary to do a separate grouping of the assessment methods for each of the food types? Justify your answer based on the tests conducted in the AOV table.