snapbeans: Loss of ascorbic acid in frozen snap beans.

In trobinj/trtools: Miscellaneous Tools for Teaching Statistics

Loss of ascorbic acid in frozen snap beans.

Description

Data from a study of the loss of ascorbic acid in frozen snap beans as a function of storage temperature and time. The design is a completely randomized factorial design with three replications at each of three temperatures and four weeks of storage. The observations of ascorbic acid are the total ascorbic acid for the three replications within each condition.

Usage

snapbeans

Format

A data frame 12 observations and three variables:

acid:

total ascorbic acid (mg per 100g)

weeks:

weeks of storage

temp:

storage temperature (F)

Source

The data are from Snedecor and Cochran's book Statistical Methods, but are also featured in McCullagh and Nelder's Generalized Linear Models.

trobinj/trtools documentation built on Jan. 28, 2024, 3:20 a.m.