Question
Table B.11 presents data on the quality of Pinot Noir wine. Build an appropriate regression model for quality y using the all-possible-regressions approach. Use Cp
Table B.11 presents data on the quality of Pinot Noir wine.
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Build an appropriate regression model for quality y using the all-possible-regressions approach. Use Cp as the model selection criterion, and incorporate the region information by using indicator variables.
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For the best two models in terms of Cp, investigate model adequacy by using residual plots. Is there any practical basis for selecting between these models?
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Is there any difference between the two models in part b in terms of the PRESS statistic
PLEASE JUST SOLVE THIS SECOND PART
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Rework Problem 10.14, part a, but exclude the region information.
a.) Comment on the difference in the models you have found. Is there indication that the region information substantially improves the model? b.) Calculate confidence intervals as mean quality for all points in the data set using the models from part a of this problem and Problem 10.14, part a. Based on this analysis, which model would you prefer?
| Clarity | Aroma | Body | Flavor | Oakiness | Quality | Region |
| 1 | 3.3 | 2.8 | 3.1 | 4.1 | 9.8 | 1 |
| 1 | 4.4 | 4.9 | 3.5 | 3.9 | 12.6 | 1 |
| 1 | 3.9 | 5.3 | 4.8 | 4.7 | 11.9 | 1 |
| 1 | 3.9 | 2.6 | 3.1 | 3.6 | 11.1 | 1 |
| 1 | 5.6 | 5.1 | 5.5 | 5.1 | 13.3 | 1 |
| 1 | 4.6 | 4.7 | 5 | 4.1 | 12.8 | 1 |
| 1 | 4.8 | 4.8 | 4.8 | 3.3 | 12.8 | 1 |
| 1 | 5.3 | 4.5 | 4.3 | 5.2 | 12 | 1 |
| 1 | 4.3 | 4.3 | 3.9 | 2.9 | 13.6 | 3 |
| 1 | 4.3 | 3.9 | 4.7 | 3.9 | 13.9 | 1 |
| 1 | 5.1 | 4.3 | 4.5 | 3.6 | 14.4 | 3 |
| 0.5 | 3.3 | 5.4 | 4.3 | 3.6 | 12.3 | 2 |
| 0.8 | 5.9 | 5.7 | 7 | 4.1 | 16.1 | 3 |
| 0.7 | 7.7 | 6.6 | 6.7 | 3.7 | 16.1 | 3 |
| 1 | 7.1 | 4.4 | 5.8 | 4.1 | 15.5 | 3 |
| 0.9 | 5.5 | 5.6 | 5.6 | 4.4 | 15.5 | 3 |
| 1 | 6.3 | 5.4 | 4.8 | 4.6 | 13.8 | 3 |
| 1 | 5 | 5.5 | 5.5 | 4.1 | 13.8 | 3 |
| 1 | 4.6 | 4.1 | 4.3 | 3.1 | 11.3 | 1 |
| 0.9 | 3.4 | 5 | 3.4 | 3.4 | 7.9 | 2 |
| 0.9 | 6.4 | 5.4 | 6.6 | 4.8 | 15.1 | 3 |
| 1 | 5.5 | 5.3 | 5.3 | 3.8 | 13.5 | 3 |
| 0.7 | 4.7 | 4.1 | 5 | 3.7 | 10.8 | 2 |
| 0.7 | 4.1 | 4 | 4.1 | 4 | 9.5 | 2 |
| 1 | 6 | 5.4 | 5.7 | 4.7 | 12.7 | 3 |
| 1 | 4.3 | 4.6 | 4.7 | 4.9 | 11.6 | 2 |
| 1 | 3.9 | 4 | 5.1 | 5.1 | 11.7 | 1 |
| 1 | 5.1 | 4.9 | 5 | 5.1 | 11.9 | 2 |
| 1 | 3.9 | 4.4 | 5 | 4.4 | 10.8 | 2 |
| 1 | 4.5 | 3.7 | 2.9 | 3.9 | 8.5 | 2 |
| 1 | 5.2 | 4.3 | 5 | 6 | 10.7 | 2 |
| 0.8 | 4.2 | 3.8 | 3 | 4.7 | 9.1 | 1 |
| 1 | 3.3 | 3.5 | 4.3 | 4.5 | 12.1 | 1 |
| 1 | 6.8 | 5 | 6 | 5.2 | 14.9 | 3 |
| 0.8 | 5 | 5.7 | 5.5 | 4.8 | 13.5 | 1 |
| 0.8 | 3.5 | 4.7 | 4.2 | 3.3 | 12.2 | 1 |
| 0.8 | 4.3 | 5.5 | 3.5 | 5.8 | 10.3 | 1 |
| 0.8 | 5.2 | 4.8 | 5.7 | 3.5 | 13.2 | 1 |
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HR Audit Audit Your Most Precious Resources
Authors: DR. SIBRAM NISONKO
1st Edition
197357120X, 978-1973571209
