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. a) What were the factors and factor levels? Select all that apply. A. A factor is oil type, and its levels are butter and margarine. B. A factor is the rating scale, and its levels are the values 1 through 10. C. A factor is the taste tester, and its levels are the different testers. D. A factor is the food lab, and its levels are the different locations. E. A factor is chip type, and its levels are milk chocolate, dark chocolate, and semi-sweet. F. A factor is the chocolate chips, and the levels are the different amounts used. b) What were the treatments? Select all that apply. A. Semi-sweet and margarine B. Taste tester and semi-sweet C. Food lab and milk chocolate D. Taste tester and milk chocolate E. Food lab and dark chocolate F. Milk chocolate and margarine G. Semi-sweet and butter OH. Dark chocolate and butter 1. Taste tester and margarine J. Food lab and semi-sweet OK. Dark chocolate and margarine L. Taste tester and butter M. Milk chocolate and butter ON. Taste tester and dark chocolate c) If an interaction was found to be significant, what would that mean? A. If an interaction was found to be significant, then the relative ratings of the chips were different for the taste testers. O B. If an interaction was found to be significant, then the relative ratings of the chips were different for cookies baked at the different lab locations. O C. If an interaction was found to be significant, then the relative ratings of the chips were different for cookies baked with different amounts of chocolate chips. D. If an interaction was found to be significant, then the relative ratings of the chips were different for cookies baked with butter than for cookies made with margarine