A commercial food lab compared recipes for chocolate chip cookies. They baked cookies with different kinds of chips (milk chocolate, dark chocolate, and semi-sweet). The study also compared the use of butter or margarine in the recipes. The design was balanced, with each combination of chip type and oil type tested. All other ingredients and amounts were the same. Ten trained tasters rated the cookies on a scale of 1 to 10. The cookies were presented to the tasters in a random order. Complete parts a through c. T :1 D. Afactor is the food lab, and its levels are the different locations. 3 E. Afactor is the rating scale, and its levels are the values 1 through 10. :] F. Afactor is the taste tester, and its levels are the different testers. b) What were the treatments? Select all that apply. :1 A. Food lab and semi-sweet E] B. Food lab and milk chocolate 3 C. Taste tester and milk chocolate E] D. Semi-sweet and butter 3 E. Taste tester and butter E] F. Dark chocolate and butter :1 G. Food lab and dark chocolate E] H. Milk chocolate and butter 3 I. Dark chocolate and margarine E] J. Taste tester and semi-sweet :] K. Milk chocolate and margarine E] L. Semi-sweet and margarine :1 M. Taste tester and margarine E] N. Taste tester and dark chocolate c) If an interaction was found to be signicant, what would that mean? 0 A. If an interaction was found to be signicant, then the relative ratings of the chips were different for cookies baked with different amounts of chocolate chips. 0 B. If an interaction was found to be signicant, then the relative ratings of the chips were different for cookies baked at the different lab locations. 0 C. If an interaction was found to be signicant, then the relative ratings of the chips were different for cookies baked with butter than for cookies made with margarine. 0 D. If an interaction was found to be signicant, then the relative ratings of the chips were different for the taste testers