Univariate Analysis of Variance: Data 1 (Leavening Agent X Flour Type on Bread Rise)

Univariate Analysis of Variance: Data 1 (Leavening Agent x Flour Type on Bread Rise)

Between-Subjects Factors Value Label N LeaveningAgent .00 Yeast 20 1.00 Baking 20 Powder FlourType .00 Wheat 20 1.00 All Purpose 20

Descriptive Statistics Dependent Variable: Data1 LeaveningAgent FlourType Mean Std. Deviation N Yeast Wheat 41.0000 14.39136 10 All Purpose 39.0000 26.44911 10 Total 40.0000 20.74913 20 Baking Powder Wheat 38.0000 12.22020 10 All Purpose 41.0000 6.35959 10 Total 39.5000 9.60537 20 Total Wheat 39.5000 13.08474 20 All Purpose 40.0000 18.75044 20 Total 39.7500 15.96109 40

Tests of Between-Subjects Effects Dependent Variable: Data1

Type III Sum of Source Squares df Mean Square F Sig. Partial Eta Squared Corrected Model 67.500(a) 3 22.500 .082 .969 .007 Intercept 63202.500 1 63202.500 230.573 .000 .865 LeaveningAgent 2.500 1 2.500 .009 .924 .000 FlourType 2.500 1 2.500 .009 .924 .000 LeaveningAgent * FlourType 62.500 1 62.500 .228 .636 .006 Error 9868.000 36 274.111 Total 73138.000 40 Corrected Total 9935.500 39 a R Squared = .007 (Adjusted R Squared = -.076)

Estimated Marginal Means

1. Grand Mean Dependent Variable: Data1 95% Confidence Interval Mean Std. Error Lower Bound Upper Bound 39.750 2.618 34.441 45.059

2. LeaveningAgent Estimates Dependent Variable: Data1 95% Confidence Interval LeaveningAgent Mean Std. Error Lower Bound Upper Bound Yeast 40.000 3.702 32.492 47.508 Baking Powder 39.500 3.702 31.992 47.008

Pairwise Comparisons Dependent Variable: Data1 95% Confidence Interval for Difference(a) Mean Difference (I- (I) LeaveningAgent (J) LeaveningAgent J) Std. Error Sig.(a) Lower Bound Upper Bound Yeast Baking Powder .500 5.236 .924 -10.118 11.118 Baking Powder Yeast -.500 5.236 .924 -11.118 10.118 Based on estimated marginal means a Adjustment for multiple comparisons: Least Significant Difference (equivalent to no adjustments).

Univariate Tests Dependent Variable: Data1 Sum of Partial Eta Squares df Mean Square F Sig. Squared Contrast 2.500 1 2.500 .009 .924 .000 Error 9868.000 36 274.111 The F tests the effect of LeaveningAgent. This test is based on the linearly independent pairwise comparisons among the estimated marginal means.

3. FlourType Estimates Dependent Variable: Data1 95% Confidence Interval FlourType Mean Std. Error Lower Bound Upper Bound Wheat 39.500 3.702 31.992 47.008 All Purpose 40.000 3.702 32.492 47.508

Pairwise Comparisons Dependent Variable: Data1 95% Confidence Interval for Difference(a) Mean Difference (I- (I) FlourType (J) FlourType J) Std. Error Sig.(a) Lower Bound Upper Bound Wheat All Purpose -.500 5.236 .924 -11.118 10.118 All Purpose Wheat .500 5.236 .924 -10.118 11.118 Based on estimated marginal means a Adjustment for multiple comparisons: Least Significant Difference (equivalent to no adjustments).

Univariate Tests Dependent Variable: Data1 Sum of Partial Eta Squares df Mean Square F Sig. Squared Contrast 2.500 1 2.500 .009 .924 .000 Error 9868.000 36 274.111 The F tests the effect of FlourType. This test is based on the linearly independent pairwise comparisons among the estimated marginal means.

4. LeaveningAgent * FlourType Dependent Variable: Data1 95% Confidence Interval LeaveningAgent FlourType Mean Std. Error Lower Bound Upper Bound Yeast Wheat 41.000 5.236 30.382 51.618 All Purpose 39.000 5.236 28.382 49.618 Baking Powder Wheat 38.000 5.236 27.382 48.618 All Purpose 41.000 5.236 30.382 51.618

Profile Plots

Estimated Marginal Means of Data1

LeaveningAgent 41.00 Yeast Baking Powder

s 40.50 n a e M

l 40.00 a n i g r

a 39.50 M

d e t a 39.00 m i t s E 38.50

Wheat All Purpose FlourType