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Chapter 13 - Experimental Design and Analysis of Variance: Treatment A B C

1. The document presents data from five experiments on different topics: - A completely randomized experiment comparing treatments A, B, and C. - An experiment comparing treatments with different sample sizes. - An experiment studying the effect of temperature on chemical yield. - A study comparing judgments from direct, indirect, and combined experience. - A restaurant price study comparing Italian, seafood, and steakhouse restaurants. 2. For each experiment, the document provides the data collected and asks the reader to perform statistical analyses like ANOVA to test for differences between groups. 3. The goal is to determine if experimental treatments, temperatures, experience types, or restaurant types have a statistically significant effect on the outcome

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Nitish Nair
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154 views2 pages

Chapter 13 - Experimental Design and Analysis of Variance: Treatment A B C

1. The document presents data from five experiments on different topics: - A completely randomized experiment comparing treatments A, B, and C. - An experiment comparing treatments with different sample sizes. - An experiment studying the effect of temperature on chemical yield. - A study comparing judgments from direct, indirect, and combined experience. - A restaurant price study comparing Italian, seafood, and steakhouse restaurants. 2. For each experiment, the document provides the data collected and asks the reader to perform statistical analyses like ANOVA to test for differences between groups. 3. The goal is to determine if experimental treatments, temperatures, experience types, or restaurant types have a statistically significant effect on the outcome

Uploaded by

Nitish Nair
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Chapter 13 – Experimental Design and Analysis of Variance

Session 17&18
1. The following data are from a completely randomized design.

Treatment
A B C
162 142 126
142 156 122
165 124 138
145 142 140
148 136 150
174 152 128
Sample Mean 156 142 134
Sample Variance 164.4 131.2 110.4

a. Compute the sum of squares between treatments


b. Compute the mean square between treatments.
c. Compute the sum of squares due to error.
d. Compute the mean square due to error.
e. Set up the ANOVA table for this problem.
f. At the α = .05 level of significance, test whether the means for the three treatments
are equal.

2. In a completely randomized design, 12 experimental units were used for the first treatment,
15 for the second treatment, and 20 for the third treatment. Complete the following analysis of
variance. At a .05 level of significance, is there a significant difference between the
treatments?

Source of Sum of Degrees of Mean Square F p - value


Variation Squares Freedom
Treatments 1200
Error
Total 1800

3. To study the effect of temperature on yield in a chemical process, five batches were produced
at each of three temperature levels. The results follow. Construct an analysis of variance table.
Use a .05 level of significance to test whether the temperature level has an effect on the mean
yield of the process.

Temperature
50°C 60°C 70°C
34 30 23
24 31 28
36 34 28
39 23 30
32 27 31

4. Auditors must make judgments about various aspects of an audit on the basis of their own
direct experience, indirect experience, or a combination of the two. In a study, auditors were
asked to make judgments about the frequency of errors to be found in an audit. The judgments
by the auditors were then compared to the actual results. Suppose the following data were
obtained from a similar study; lower scores indicate better judgments.

Direct Indirect Combination


17.0 16.6 25.2
18.5 22.2 24.0
15.8 20.5 21.5
18.2 18.3 26.8
20.2 24.2 27.5
16.0 19.8 25.8
13.3 21.2 24.2

5. The Consumer Reports Restaurant Customer Satisfaction Survey is based upon 148,599 visits
to full-service restaurant chains (Consumer Reports website). One of the variables in the
study is meal price, the average amount paid per person for dinner and drinks, minus the tip.
Suppose a reporter for the Sun Coast times thought that it would be of interest to her readers
to conduct a similar study for restaurants located on the Grand Strand section in Myrtle
Beach, South Carolina. The reporter selected a sample of 8 seafood restaurants, 8 Italian
restaurants, and 8 steakhouses. The following data show the meal prices ($) obtained for the
24 restaurants sampled. Use α = .05 to test whether there is a significant difference among the
mean meal price for the three types of restaurants.

Italian Seafood Steakhouse


$12 $16 $24
13 18 19
15 17 23
17 26 25
18 23 21
20 15 22
17 19 27
24 18 31

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