Use the following to answer the question(s) below.
Preparing wheat for use in bread and pasta products generally involves both milling and bleaching. A company that processes wheat is interested in determining the best combination of milling and bleaching that results in a desirable wheat product without sacrificing fibre content. They vary the milling time (short, medium and long) and bleaching (no bleaching and bleaching) and measure fibre content (gms/100 grams) of the resulting wheat product. The partial ANOVA results apply.
-The F-statistic for testing whether milling has an effect on fibre content is
A) 17.22.
B) 19.01.
C) 1.99.
D) 1.43.
E) 45.22.

Question

Use the following to answer the question(s) below.
Preparing wheat for use in bread and pasta products generally involves both milling and bleaching. A company that processes wheat is interested in determining the best combination of milling and bleaching that results in a desirable wheat product without sacrificing fibre content. They vary the milling time (short, medium and long) and bleaching (no bleaching and bleaching) and measure fibre content (gms/100 grams) of the resulting wheat product. The partial ANOVA results apply. 
-The F-statistic for testing whether milling has an effect on fibre content is
A) 17.22. 
B) 19.01. 
C) 1.99. 
D) 1.43. 
E) 45.22.

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The Answer of Use the following to answer the question(s) below.
Preparing wheat for use in bread and pasta products generally involves both milling and bleaching. A company that processes wheat is interested in determining the best combination of milling and bleaching that results in a desirable wheat product without sacrificing fibre content. They vary the milling time (short, medium and long) and bleaching (no bleaching and bleaching) and measure fibre content (gms/100 grams) of the resulting wheat product. The partial ANOVA results apply. 
-The F-statistic for testing whether milling has an effect on fibre content is
A) 17.22. 
B) 19.01. 
C) 1.99. 
D) 1.43. 
E) 45.22.

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