Anova: Single Factor

SUMMARY
Groups Count Sum Average Variance
400 d 11 2325 211.36363636 3700.0545455
300 d 11 4558 414.36363636 4781.4545455
200 d 11 5684 516.72727273 1804.6181818

ANOVA
Source of Variation SS df MS F P-value F crit
Between Groups 531425.63636 2 265712.81818 77.496460369 0.00 3.315829501
Within Groups 102861.27273 30 3428.7090909

Total 634286.90909 32

Null H1 There is no difference in the mean of the variables

Alternate H2 There is a dignifcant difference between the variables
 P-value<0.05 Alternate accepted Null rejected
P-value>0.05 Alternate rejected Null accepted

In case, F crit > F, Null hypothesis is accepted and alternate hypothesis is rejected
If F crit < F, Alternate hypothesis is rejected and Null hypothesis is accepted
Anova: Single Factor

SUMMARY
Groups Count Sum Average Variance
400 d 11 2325 211.36363636 3700.0545455
300 d 11 4558 414.36363636 4781.4545455
200 d 11 5684 516.72727273 1804.6181818

ANOVA
Source of Variation SS df MS F P-value F crit
Between Groups 531425.63636 2 265712.81818 77.496460369 0.00 3.315829501
Within Groups 102861.27273 30 3428.7090909

Total 634286.90909 32
400 d 300 d 200 d One Way ANOVA
110 432 510
247 412 522 New - Mean
119 490 532
287 496 571
163 489 434
233 378 450
237 368 502
172 325 557
229 493 555 A cake can be produced by using a 400 degree , 300 degree or 200 degre
251 331 521 1) Does temperature appear to influence cake quality ?
277 344 530 2) What is the range of cake quality that you are 95 percent sure will be
3) If you believe that the size of the oven used influence the cake quality

P-value - 0.005
its less than 0.05
Ans1) that means accept alternative hypothesis there is quality at diff tempera
Ans2) 0
degree , 300 degree or 200 degree oven. In the file XLS you are given the quality level of cakes produced when the cakes are baked at diffe
e cake quality ?
t you are 95 percent sure will be produceed with a 200 degree oven
n used influence the cake quality, does this analysis remain valid

is there is quality at diff temperature and thus temperature effects the quality of the cake.
en the cakes are baked at different temperatures.