3. Kuehl (2000) reports the results of an experiment conducted at a large seafood company to investigate the eect of storage temperature and type of seafood upon bacterial growth on oysters and mussels. Three storage temperatures were studied (0C, 5C, and 10C). Three cold storage units were randomly assigned to be operated at each temperature. Within each storage unit, oysters and mussels were randomly assigned to be stored on one of the two shelves. The seafood was stored for two weeks at the assigned temperature, and at the end of the time the bacterial count was obtained from a sample on each shelf. The resulting data (log bacterial count) is shown below.

(a) What is the experimental unit for temperature?

(b) Why was it necessary to include 9 storage units instead of 3?

(c) What is the experimental unit for seafood type?

(d) Write the model for the data.

(e) Analyze the data to determine what temperature and type of seafood have signicant eects.

(f) Interpret any signicant eects.
(g) Check the assumptions of the model you used for analysis.

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Storage Unit Temp. Seafood Type Oysters Mussels 1 0 3.6882 0.3565 23456789 0 1.8275 1.7023 0 5.2327 4.5780 5 10 10 9 10 555 7.1950 5.0169 9.3224 7.9519 7.4195 6.3861 9.7842 10.1352 6.4703 5.0482 9.4442 11.0329