A national baking company decided to test a new recipe for its doughnuts and the glaze which it uses. Customers had the opportunity to sample the different combinations of whole wheat flour or white our with glaze sweetened by sugar or by articial sweetener. The sales of each type are recorded at the test site for four days. Sugar Articial Sweetener Wheat 62, 50, 78, 75 60, 40, 50, 50 White 65, 60, 70, 70 62, 38, 45, 52 The Minitab output for the data above is as follows. Analysis of Variance Source DE' Adj SS Adj MS FValue PValue Flour 1 0.56 0.56 0.01 0.938 Glaze 1 1105.56 1105.56 12.28 0.004 F1our*Glaze M 0.56 0.56 0.01 0.938 Error N 1080.25 90.02 Total 15 2186.94 a) Identify the experimental design and the response variable in the study above? (2 marks) b) Show using the data above that the total sum of squares is 2186.94. (3 marks) c) Can an interaction effect between the flour and the glaze used be concluded at a=0.01? (5 marks) d) Based on the conclusion in (0), how should you handle the effects of types of flour and glaze used on the mean number of doughnuts sold? Why? (2 marks)