A$.$ Create an experiment design based on the principles discussed in class for the following research question:

The incorporation of folic acid and$/$or vitamin D into bread. Folic acid and$/$or vitamin D will be added directly to the bread prior to baking. The recipe for bread, method of baking, temperature and duration of baking are constant for all experiments.

The product $($bread$)$ yielded under the different applications of the treatments will be compared based on taste, nutritional value and percentage of folic acid and$/$or vitamin D incorporated into the product.

The treatments are the concentrations of folic acid and$/$or vitamin D added to the recipe. For the treatment, concentration of folic acid should have $3$ levels. For the treatment, concentration of vitamin D should have $4$ levels.

The design of the experiments should be completed randomized. The overall experiment design should have the minimum number of individual uses of the experimental unit which is the oven that bakes the bread. The oven can take a maximum of $8$ loafs in one baking.

In a word document, draw a diagram of all the individual bakings in the oven. Each individual baking should show the contents of that baking in terms of the levels of two treatments in each loaf in the oven.

Your answer should discuss your design and how and why you made your decisions in terms of the two treatments.

Attach the word document to this question.