Bakers versus brewers yeast. The Electronic Journal of Biotechnology (Dec. 15, 2003) published an article comparing two
Question:
Baker’s versus brewer’s yeast. The Electronic Journal of Biotechnology (Dec. 15, 2003) published an article comparing two yeast extracts: baker’s yeast and brewer’s yeast.
Brewer’s yeast is a surplus by-product obtained from a brewery; hence, it is less expensive than primary-grown baker’s yeast. Samples of both yeast extracts were prepared at four different temperatures (45, 48, 51, and 54°C), and the autolysis yield (recorded as a percentage) was measured for each of the yeast–temperature combinations.
The goal of the analysis is to investigate the impact of yeast extract and temperature on mean autolysis yield.
a. Identify the factors (and factor levels) in the experiment.
b. Identify the response variable.
c. How many treatments are included in the experiment?
d. What type of experimental design is employed?
Step by Step Answer:
Statistics Plus New Mylab Statistics With Pearson Etext Access Card Package
ISBN: 978-0134090436
13th Edition
Authors: James Mcclave ,Terry Sincich