Few people want to eat discolored french-fries. To prevent spoiling and preserve flavor, potatoes are kept refrigerated before being cut for french-fries. But immediate processing of cold potatoes causes discoloring due to complex chemical reactions. The potatoes must therefore be brought to room temperature before processing. Researchers want to design an experiment in which tasters will rate the color and flavor of french-fries prepared from several groups of potatoes. The potatoes will be freshly picked or stored for a month at room temperature or stored for a month refrigerated. The potatoes will then be sliced and cooked either immediately or after an hour at room temperature. a) Identify the experimental units, the factors, the number of levels for each factor, and the treatments. b) Describe a completely randomized design for this experiment using 300 potatoes. c) A single supplier has made 300 potatoes available to researchers. Describe a statistical benefit and a statistical drawback of using potatoes from only one supplier. d) The researchers decided to follow-up on the experiment using potatoes from several different suppliers. Describe how they should change the design of the experiment to account for the addition of other suppliers.