A health food company wants to determine the best process for blanching dark green vegetable material so it can be added to other food products without losing vitamin A. They are examining three different blanching processes to determine which is best in terms of vitamin A retention (mg/100mg). The data collected and partial ANOVA results appear below.
a. What are the null and alternative hypotheses (in words, not symbols)?
b. Are the conditions / assumptions for ANOVA met?
c. Calculate the F-statistic.
d. The P-value for this statistic turns out to be

Question

A health food company wants to determine the best process for blanching dark green vegetable material so it can be added to other food products without losing vitamin A. They are examining three different blanching processes to determine which is best in terms of vitamin A retention (mg/100mg). The data collected and partial ANOVA results appear below.
    a. What are the null and alternative hypotheses (in words, not symbols)?
b. Are the conditions / assumptions for ANOVA met?
c. Calculate the F-statistic.
d. The P-value for this statistic turns out to be < .001. State the conclusion.
e. Suppose the company is concerned about whether different batches of green vegetable material would blanch differently. Suggest how the design for the study could have been improved to take this into account.

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The Answer of A health food company wants to determine the best process for blanching dark green vegetable material so it can be added to other food products without losing vitamin A. They are examining three different blanching processes to determine which is best in terms of vitamin A retention (mg/100mg). The data collected and partial ANOVA results appear below.
    a. What are the null and alternative hypotheses (in words, not symbols)?
b. Are the conditions / assumptions for ANOVA met?
c. Calculate the F-statistic.
d. The P-value for this statistic turns out to be < .001. State the conclusion.
e. Suppose the company is concerned about whether different batches of green vegetable material would blanch differently. Suggest how the design for the study could have been improved to take this into account.

A Health Food Company Wants to Determine the Best Process