Description Usage Format Details Source Examples
In packaged foods one critical concern is the shelf life. Spoilage of food due to bacterial growth can cause major losses. Hence it is of interest to identify conditions which minimize bacterial growth. It is suspected that salt and lipid concentration, pH and temperature may affect growth. The task is to identify levels of various factors, check significance of main effects and interactions and plot cell means in case of two factor interactions that are significant.
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A data frame with 300 observations on the following 5 variables.
Response
Reponse
Salt
salt concentration in the medium
Lipid
lipid concentration in the medium
pH
pH of the medium
Temp
temperature
ANOVA is recommended here.
http://ces.iisc.ernet.in/hpg/nvjoshi/statspunedatabook/databook.html
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