Commercial eggs produced from different housing systems. In the production of commercial eggs in Europe, four different types of housing systems for the chickens are used: cage, barn, free range, and organic. The characteristics of eggs produced from the four housing systems were investigated in Food Chemistry (Vol. 106, 2008). Twenty-eight commercial grade A eggs were randomly selected from supermarkets—10 of which were produced in cages, 6 in barns, 6 with free range, and 6 organic. A number of quantitative characteristics were measured for each egg, including shell thickness (millimeters), whipping capacity (percent overrun), and penetration strength (newtons). The data (simulated from summary statistics provided in the journal article) are saved in the accompanying file. For each characteristic, the researchers compared the means of the four housing systems. HCOUGH EGGS Minitab descriptive statistics and ANOVA printouts for each characteristic are shown below. Fully interpret the results. Identify the characteristics for which the housing systems differ. Applying the Concepts—Advanced