Question

An experiment studied the effects of starch source, starch concentration, and temperature on the strength of gels. This experiment was a completely randomized 3x3x2 factorial. Write out the testable hypotheses in the order they should be tested and indicate whether each is significant or not using a significance level of 5%.

source	F Value	P-value
concentration	26.5	<0.0001
source	10.62	0.0009
temperature	55.4	<0.0001
concentration*source	4.17	0.0146
concentration*temperature	3	0.075
source*temperature	2.85	0.0843
source*concentration*temperature	1.35	0.2903

Answer 1