Yogurt preparation and taste (1 of 2) Yogurt can be made using three distinct commercial preparation methods: traditional, ultrafiltration, and reverse osmosis. To study the effects of these methods on taste, an experiment was designed in which three batches of yogurt were prepared for each of the three methods. A trained expert tasted each of the nine samples (presented in random order) and judged them on a scale of 1 to 10. What are the variables, hypotheses, assumptions, calculations? Yogurt preparation and taste (2 of 2) TABLE D F distribution critical values dfnum=1-1 Degrees of freedom in the numerator 2 7 0.100 39.86 0.050 161.45 49.50 199.50 53.59 55.83 215.71 224.58 57.24 230.16 58.20 233.99 58.91 59.44 236.77 238.88 0.025 647.79 799.50 864.16 899.58 921.85 937.11 948.22 956.66 0.010 4052.2 4999.5 5403.4 5624.6 5763.6 5859 5928.4 5981.1 0.001 405284 500000 540379 562500 576405 585937 592873 598144 0.100 8.53 9.00 9.16 9.24 9.29 9.33 9.35 9.37 0.050 18.51 19.00 19.16 19.25 19.30 19.33 19.35 19.37 2 0.025 38.51 39.00 39.17 39.25 39.30 39.33 39.36 39.37 0.010 98.50 99.00 99.17 99.25 99.30 99.33 99.36 99.37 0.001 998.50 999.00 999.17 999.25 999.30 999.33 999.36 999.37 0.100 5.54 5.46 5.39 5.34 5.31 5.28 5.27 5.25 0.050 10.13 9.55 9.28 9.12 9.01 8.94 8.89 8.85 0.025 17.44 16.04 15.44 15.10 14.88 14.73 14.62 14.54 0.010 34.12 30.82 29.46 28.71 28.24 27.91 27.67 27.49 0.001 167.03 148.50 141.11 137.10 134.58 132.85 131.58 130.62 ANOVA table 0.100 4.54 4.32 4.19 4.11 4.05 4.01 3.98 3.95 0.050 7.71 6.94 6.59 6.39 6.26 6.16 6.09 6.04 Source of variation SS df MS F P-value F crit 0.025 12.22 10.65 9.98 9.60 9.36 9.20 9.07 8.98 0.010 21.20 18.00 16.69 15.98 15.52 15.21 14.98 14.80 Between groups 0.001 74.14 61.25 56.18 53.44 51.71 50.53 49.66 49.00 17.3 0.100 4.06 3.78 3.62 3.52 3.45 3.40 3.37 3.34 Within groups 4.6 dfden 0.050 6.61 5.79 5.41 5.19 5.05 4.95 4.88 4.82 5 0.025 10.01 8.43 7.76 7.39 7.15 6.981 6.85 6.76 0.010 16.26 13.27 12.06 11.39 10.97 10.67 10.46 10.29 N-I 0.001 47.18 37.12 33.20 31.09 29.75 28.83 28.16 27.65 0.100 3.78 3.46 3.29 3.18 3.11 3.05 3.01 2.98 0.050 5.99 5.14 4.53 4.39 4.28 4.21 4.15 Total 21.9 0.025 8.81 7.26 6.60 6.23 5.99 5.82 5.70 5.60 0.010 13.75 10.92 9.78 9.15 8.75 8.47 8.26 8.10. 0.001 35.51 27.00 23.70 21.92 20.80 20.03 19.46 19.03