Thus, in order to increase the level of accuracy, the trials will be replicated two time making a total of sixteen runs. In our design, the experiment requires factorial design because there are three factor and two level for each factor. As it shown in table 1, each factor is categorized into two levels. Record the number of popped corns for every experiment under considerationīy considering the two levels of each factor, the type of corn was taken as the categorical factor while the other two factors were taken as quantitative factors.Subject the corns to the same conditions of the factors under considerations while varying one at time.
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Ensure that the corns are free from dust and any other foreign particles.Ensure that all the environmental impacts other than the factors under considerations are controlled.In order to obtain the required results with minimal interference from the environment, the experiment was carried out with carefulness by controlling the effect of the surrounding from the factors under consideration. In this case, the number of popped corns under the different conditions was counted and recorded against the possible combinations of experiment. Amount of oil used in cooking the cornsįollowing to the objective of the experiment of determining the factors that might contribute to the maximization of the popping of the corns and their contribution towards this, a choice on the number of popped corns out of the sample size of 300 corns was done.
In addition to the factors considered, the following factors also were perceived to contribute to the popping of corns and as a consequence, they were kept to constant. Andy Field The Muppet Show Futurama BBC News No Program 11 4 4 7 78 37 86 25 14 11 2 4 11 9 3 3 10 8 6 4 5 4 4 Mean 9.43 7.67 3.33 4.75 Variance 8.95 5.87 2.27 2.21 Grand Mean Grand Variance 6.30 10.06 Carry out a one-way ANOVA by hand to test the hypothesis that. Table 1: Summary of the Factors, Factor Level and their Ranges C8057 (Research Methods II): One-Way ANOVA Exam Practice Dr. Table 1 shows the summary of the factors, their levels and range. This levelling of the factors was used in determining the effect of popping with the change from the actual values. In all these three factors, each factor was categorized into two levels low or high. The factors considered were time of cooking, temperature subjected to the corns and the type of the corns used with an objective of maximizing the popping of corns. In this case, only three variables are chosen out of the possible variables that can be identified as the causer of the popping of corns (Khan, 2013). For instance, if you take your time waiting for the popping of the corns and identify the number of variables that contributes the level of the popped corns, you might end up listing more than ten variables. Because of this, a number of questions remains ringing in the minds of many people in relation to the causes of the un-popped corns. During the preparation of pop corns, some un-popped corns remains at the bottom of the baking bag and as result of this, the quality of the pop corns reduces.
It is well known that not every kernel of the corns pops.
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