AI 1) Which products were crunchier? 2) Did the presence of milk affect crunchiness scores? If so, how? 3) Was the trend over the cereals for crunchiness affected by the presence of milk? Explain. 4) Were there differences between overall judges' scores? If so, identify the differences. 5) Was the trend for judges' scores affected by the presence of milk? 6) Was the trend for the sample affected by the replications of testing? Descriptive Statistics: crunchiness Variable sample Mean SE Mean crunchiness honey crisp 5.1ab 0.31 sugar puffs 5.9b 0.24 wheaties 4.3a 0.26; Factor Type Levels Values judge fixed 10 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 sample fixed 3 honey crisp, sugar puffs, wheaties milk fixed 2 with milk, without milk rep fixed 4 1, 2, 3, 4 Analysis of Variance for crunchiness, using Adjusted SS for Tests Source DF Seq SS Adj SS Adj MS F P judge 9 100.977 100.977 11.220 3.24 0.002 sample 2 95.520 95.520 47.760 13.79 0.000 milk 1 51.153 51.153 51.153 14.77 0.000 rep 3 86.509 86.509 28.836 8.33 0.000 judge*sample 18 315.623 315.623 17.535 5.06 0.000 judge*milk 9 36.107 36.107 4.012 1.16 0.330 judge*rep 27 82.299 82.299 3.048 0.88