cake: Breaking of Chocolate Cakes

In SMPracticals: Practicals for Use with Davison (2003) Statistical Models

Breaking of Chocolate Cakes

Description

Data on breaking angles of chocolate cakes made using different recipes, mixes, and cooking temperatures.

Usage

data(cake)

Format

A data frame with 270 observations on the following 4 variables.

recipe

Recipe used

mix

mix, a factor with 15 levels

temp

temperature (degrees Fahrenheit) at which cake baked

y

breaking angle (degrees)

Details

These are data from an experiment in which six different temperatures for cooking three recipes for chocolate cake were compared. Each time a mix was made using one of the recipes, enough batter was prepared for six cakes, which were then randomly allocated to be cooked at the different temperatures. The response is the breaking angle, found by fixing one half of a slab of cake, then pivoting the other half about the middle until breakage occurs.

Source

Cochran, W. G. and Cox, G. M. (1959) Experimental Designs. Second edition. New York: Wiley.

References

Davison, A. C. (2003) Statistical Models. Cambridge University Press. Page 454.

Examples

data(cake)

SMPracticals documentation built on May 29, 2024, 12:19 p.m.