A chef in a restaurant that specializes in pasta dishes was experiencing difficulty in getting brands...

A chef in a restaurant that specializes in pasta dishes was experiencing difficulty in getting brands of pasta to be al dente – that is, cooked enough so as to not feel starchy or hard but still feel firm when bitten into. The chef decided to conduct an experiment in which two brands of pasta, one American and one Italian, were cooked for either 4 or 8 minutes. The variable of interest was weight of the pasta because cooking the pasta enables it to absorb water. Pasta with a faster rate of water absorption may provide a shorter interval in which the pasta is al dente, thereby increasing the chance that it might be overcooked. The experiment was conducted by using 150 grams of uncooked pasta. Each trial began by bringing a pot containing 6 quarts of cold, unsalted water to a moderate boil. The 150 grams of uncooked pasta was added and then weighed after a given period of time by lifting the pasta from the pot via a built-in- strainer. The results (weight in grams) for two replicates of each type of pasta and cooking time are provided for you in Pasta.xls.

Type	Four	Eight
A	265	310
A	270	320
I	250	300
I	245	305

At the 0.05 level of significance,

Is there an interaction between type of pasta and cooking time?
1. State the decision rule
2. Report the test statistic
3. Report the results/findings of your statistical analysis
Is there an effect due to type of pasta?
1. State the decision rule
2. Report the test statistic
3. Report the results/findings of your statistical analysis
Is there an effect due to cooking time?
1. State the decision rule
2. Report the test statistic
3. Report the results/findings of your statistical analysis
What conclusions can you reach concerning the importance of these two factors on the weight of the pasta?

Solutions

Expert Solution

Given

Type	Four	Eight
A	265	310
A	270	320
I	250	300
I	245	305

Now, we have to perform ANOVA test for the given data,

then we get,

Please like..

orchestra answered 1 year ago

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