1. Four different methods of drying tea (A=baked in an oven, B=laid outside in the sun, C=laid on a hot masonry floor, and D=barbequed) were used in a study to see which produced the best flavor. Five cups of tea were made from each of the four drying methods. There were 20 cups total. (a) Complete the ANOVA table (where underlined) for this situation. Source SS DF MS F Method 6.86 Error Total 10.67 (b) State the hypotheses being tested by the F test statistic above. Also, if a = .05, what (if anything) can we say about the means for the drying methods? (c) The following are the sample mean flavor scores, ordered from least to greatest. Using Tukey's approach, underline those that not significantly different. You may use a family- wise error rate of .05. C A BD 5.9 6.2 6.6 7.5