Question

A graduate student designed an experiment to study the effect of two recipes for

mayonnaise (R1 & R2) and three mixing speeds (slow, medium & high) on viscosity of the
mayonnaise. The student plans to perform the experiment over randomly selected 5 days. The
student was advised to use day as a blocking factor. On each day, the student will make 6
batches of mayonnaise, one batch for each combination of recipe and mixing speed, in a
random order that will be determined separately for each day. The same mixer will be used in
each day. One-ounce sample will be selected from each batch and the viscosity of each sample
will be measured 1 hour after mixing.
(a) Identify the treatment factors and describe the treatment structure.
(b) Identify the experimental unit (EU) and the observational unit (OU) for this experiment.
(c) What is the total number of observations ()?
(d) What is the design structure of this experiment?
(e) Give the ANOVA shell for this experiment.
(f) State which effects appearing in the ANOVA shell (except the Error & the total) you would
consider to be fixed and which you would consider to be random.

Answer 1

The treatment factors in this experiment are the recipes for mayonnaise (R1 & R2) and the mixing speeds (slow, medium & high). The experimental unit is the batch of mayonnaise, and the observational unit is the one-ounce sample taken from each batch. The total number of observations is 30. The design structure of this experiment is a randomized complete block design. The ANOVA shell for this experiment includes the treatment factors (recipes and mixing speeds) as fixed effects. The day (blocking factor) is considered a random effect.

Step-by-step explanation:

1. Treatment factors and treatment structure: The treatment factors in this experiment are the recipes for mayonnaise (R1 & R2) and the mixing speeds (slow, medium & high). The treatment structure involves making 6 batches of mayonnaise each day, with one batch for each combination of recipe and mixing speed. The order of the batches is determined separately for each day, and the same mixer is used every day.
2. Experimental unit (EU) and observational unit (OU): The experimental unit (EU) in this experiment is the batch of mayonnaise, as each batch represents a unique combination of recipe and mixing speed. The observational unit (OU) is the one-ounce sample taken from each batch.
3. Total number of observations (