An article in the Journal of Quality Technology (Vol. 14,

Chapter 13, Problem 13-46

(choose chapter or problem)

An article in the Journal of Quality Technology (Vol. 14, No. 2, 1982, pp. 8089) described an experiment in which three different methods of preparing fish are evaluated on the basis of sensory criteria and a quality score is assigned. Assume that these methods have been randomly selected from a large population of preparation methods. The data are in the following table: Project Algorithm 1 2 3 4 5 6 7 8 1(SLIM) 1244 21 82 2221 905 839 527 122 2(COCOMO-A) 281 129 396 1306 336 910 473 199 3(COCOMO-R) 220 84 458 543 300 794 488 142 4(COCOMO-C) 225 83 425 552 291 826 509 153 5(FUNCTION POINTS) 19 11 34 121 15 103 87 17 6(ESTIMALS) 20 35 53 170 104 199 142 41 Temperature (C) Volume (CC) 70.0 1245 1235 1285 1245 1235 75.0 1235 1240 1200 1220 1210 80.0 1225 1200 1170 1155 1095 (a) Is there any difference in preparation methods? Use 0.05. (b) Calculate the P-value for the F-statistic in part (a). (c) Analyze the residuals from this experiment and comment on model adequacy. (d) Estimate the components of variance.