The Statistics Consulting Center at Virginia Polytechnic Institute and State University was involved in analyzing a set of data taken by personnel in the Human Nutrition and Foods Department in which it was of interest to study the effects of flour type and percent sweetener on certain physical attributes of a type of cake. All-purpose flour and cake flour were used and the percent sweetener was varied at four levels. The following data show information on specific gravity of cake samples. Three cakes were prepared at each of the eight factor combinations.(a) Treat the analysis as a two-factor analysis of variance. Test for differences between flour type. Test for differences between sweetener concentrations.(b) Discuss the effect of interaction, if any. Give P-values on alltests.

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Flour Sweetener Concentration Cake 0.91 0.90 0.80 0.88 0.82 0.83 0.86 0.85 0.80 0.86 0.85 0.85 All-Purpose 0.90 0.87 0.90 0.89 0.91 0.93 0.88 0.87 0.79 0.82 0.80 50 75 100