Description Usage Format Details Source Examples
Tthe results from a study comparing different preparation methods for taste test samples.
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A data frame with 16 observations on 2 (taste1
) or 4
(tastetest
) variables.
score
taste score from a group of 50 testers
scr
a factor with levels coarse
fine
liq
a factor with levels hi
lo
type
a factor with levels A
B
C
D
The samples were prepared for tasting using either a coarse screen or a fine screen, and with either a high or low liquid content. A total taste score is recorded for each of 16 groups of 50 testers each. Each group had 25 men and 25 women, each of whom scored the samples on a scale from -3 (terrible) to 3 (excellent). The sum of these individual scores is the overall taste score for the group.
E. Street and M. G. Carroll, Preliminary evaluation of a food product, Statistics: A Guide to the Unknown (Judith M. Tanur et al., eds.), Holden-Day, 1972, pp. 220-238.
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