1 The owner of a Chinese restaurant wants to improve the taste of fried rice they serve in their lunch boxes (free with a lunch entree) to improve customer satisfaction. He believes that the key ingredient that is crucial to the taste is the brand of soy-sauce, so he wants to find out whether the improvement he is seeking can be achieved by using a more expensive brand of sauce rather than the existing one. If the evidence in favor of superiority of the new brand is not strong enough, then he would rather stick to the existing brand and think about other means to improve the quality. His plan of action is to prepare two large portions of fried rice, one using the existing brand of soy-sauce, and the other using the new brand. Fifty individuals participating in the study will be fed one of these two portions of fried rice. (i) What is the experimental factor here and what are its levels? Which is the treatment level and which is the control level? (ii) Who or what constitutes the experimental units? (ii) What do you think should be an appropriate response or outcome variable and how can it be measured? (iii) Discuss whether SUTVA is reasonable in this experiment.(iv) What can the experimenter do to avoid the complications arising from possible violations of SUTVA