OrangeJuice: OrangeJuice: Sweetness of Orange Juice

In thoree/stat340: Data and functions for BIAS at NMBU

OrangeJuice: Sweetness of Orange Juice

Description

To study the relationship between the sweetness rating of orange juice and a chemical measure such as the amount of water-soluble pectin in the juice, a juice manufacturing plant collected these two variables for 24 production runs. They wanted to use simple linear regression to predict the sweetness from the amount of pectin.

Usage

OrangeJuice

Format

A data frame with 24 observations (rows) and 3 variables (columns).

	Column name	Data type	Description	Values
[,1]	Run	integer	24 production runs	(1 - 24)
[,2]	SwI	numeric	The sweetness index of the juice	(5.2 - 6.0)
[,3]	Pectin	integer	Amount of pectin ppm	(210 - 410)

Details

This is data from Exercise 3.13 in A second course in statistics: Regression Analysis, 7th edition.

The quality of the orange juice produced by a manufacturer (e.g., Minute Maid, Tropicana) is constantly monitored. There are numerous sensory and chemical components that combine to make the best tasting orange juice. For example, one manufacturer has developed a quantitative index of the sweetness of orange juice. The higher the index (rating), the sweeter the juice.

Source

Mendenhall, W., Sincich, T. (2012) A second course in statistics: Regression Analysis, 7th edition. Pearson Education.

Examples

# The structure of the object
str(OrangeJuice)

# Minimum and maximum Pectin value
min(OrangeJuice$Pectin)
max(OrangeJuice$Pectin)

thoree/stat340 documentation built on June 30, 2024, 4:04 p.m.