A chef in a restaurant that specializes in pasta dishes was experiencing difficulty in getting brands of
Question:
At the 0.05 level of significance,
a. Is there an interaction between type of pasta and cooking time?
b. Is there an effect due to type of pasta?
c. Is there an effect due to cooking time?
d. Plot the mean weight for each type of pasta for each cooking time.
e. What conclusions can you reach concerning the impor¬tance of each of these two factors on the weight of the pasta?
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Related Book For
Statistics For Managers Using Microsoft Excel
ISBN: 772
7th Edition
Authors: David M. Levine, David F. Stephan, Kathryn A. Szabat
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