5) A study measured how different planting and cooking types affected the protein content of a certain type of bean. There were two planting mechanisms and three cooking types considered. To carry out this experiment, a field was divided into six rows. For each row, a planting mechanism was randomly chosen and applied, so that each mechanism was assigned to three rows. Specifically, the planting mechanism ran down the length of the row from one end to the other; afterward it was refilled with beans and recalibrated.

Afterward, three pounds of beans were harvested from each row and divided into three 1-lb batches. The cooking types were then assigned randomly to these batches. Finally, the protein content was measured for each cooked batch.

A) Identify (i.e., name) the treatment design and randomization design involved in this study.

B) Provide the ANOVA table, including columns for source and degrees of freedom. C) How would the F-test for the planting mechanism be computed?