cake | R Documentation |

Data on the breakage angle of chocolate cakes made with three different recipes and baked at six different temperatures. This is a split-plot design with the recipes being whole-units and the different temperatures being applied to sub-units (within replicates). The experimental notes suggest that the replicate numbering represents temporal ordering.

A data frame with 270 observations on the following 5 variables.

`replicate`

a factor with levels

`1`

to`15`

`recipe`

a factor with levels

`A`

,`B`

and`C`

`temperature`

an ordered factor with levels

`175`

<`185`

<`195`

<`205`

<`215`

<`225`

`angle`

a numeric vector giving the angle at which the cake broke.

`temp`

numeric value of the baking temperature (degrees F).

The `replicate`

factor is nested within the
`recipe`

factor, and `temperature`

is nested
within `replicate`

.

Original data were presented in Cook (1938), and reported in Cochran and Cox (1957, p. 300). Also cited in Lee, Nelder and Pawitan (2006).

Cook, F. E. (1938) *Chocolate cake, I. Optimum
baking temperature*. Master's Thesis, Iowa State College.

Cochran, W. G., and Cox, G. M. (1957) *Experimental
designs*, 2nd Ed. New York, John Wiley & Sons.

Lee, Y., Nelder, J. A., and Pawitan, Y. (2006)
*Generalized linear models with random effects.
Unified analysis via H-likelihood*. Boca Raton, Chapman
and Hall/CRC.

str(cake) ## 'temp' is continuous, 'temperature' an ordered factor with 6 levels (fm1 <- lmer(angle ~ recipe * temperature + (1|recipe:replicate), cake, REML= FALSE)) (fm2 <- lmer(angle ~ recipe + temperature + (1|recipe:replicate), cake, REML= FALSE)) (fm3 <- lmer(angle ~ recipe + temp + (1|recipe:replicate), cake, REML= FALSE)) ## and now "choose" : anova(fm3, fm2, fm1)

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