Different variations of a cookie recipe

Reference no: EM131015055

1. Suppose a food scientist wanted to compare the "tastiness" of different variations of a cookie recipe.

(a) Suggest several ways to quantify (measure) "tastiness", and discuss the advantages and disadvantages of each.

(b) Discuss the sources of variability (e.g., measurement error) in the con text of this problem, and suggest ways to minimize the effects of vari ability on the results of the study.

2. R&D chemists conducted an extensive study of a new paint formulation. Four batches of the paint were made and ten test panels from each batch were sprayed for testing. One characteristic of interest was the gloss of the paint (an appearance measure). Discuss repeated measures versus replication in the context of this study.

Reference no: EM131015055

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