Analyze the following experiment.Do the following:

(a)Write out an appropriate ANOVA model for this experiment.Your model should clearly define if any factors are crossed or nested or random, and should clearly define any indices used in the model.

(b)Analyze the data in SAS.Examine residuals and make any transformations necessary.Using ANOVA tables and pairwise comparisons, clearly explain the results of your SAS code and interpret them in the context of the experiment.

The Bush Beans company conducted a study to the effect of pre-soaking beans for different amounts of times on the taste rating of three types of beans: Original Baked Beans, Barbecue Baked Beans, and Refried Beans.Beans are first allowed to soak for either a Short or Long time.After soaking, the beans were taken from each crock and placed into 12 individual canning jars, which then were randomly assigned one of the three recipes.After using the jar of beans to make the assigned recipe, the beans were subjected to a blind taste test, and the results of the taste test for each set of beans are recorded below in the "Rating" column.

Analyze the data and explain how soaking time and recipe affect the taste rating of beans.

SoakTimeRecipeRating

Long Original 45

Long Barbecue 50

Long Refried 44

Short Original 33

Short Barbecue 40

Short Refried 40

Long Original 46

Long Barbecue 49

Long Refried 45

Short Original 32

Short Barbecue 41

Short Refried 41