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 / NLeaveningAgent / .00 / Yeast / 20
1.00 / Baking Powder / 20
FlourType / .00 / Wheat / 20
1.00 / All Purpose / 20
Descriptive Statistics Dependent Variable: Data1
LeaveningAgent / FlourType / Mean / Std. Deviation / NYeast / 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
Source / Type III Sum of Squares / df / Mean Square / F / Sig. / Partial Eta SquaredCorrected 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
Mean / Std. Error / 95% Confidence IntervalLower Bound / Upper Bound
39.750 / 2.618 / 34.441 / 45.059
2. LeaveningAgent Estimates Dependent Variable: Data1
LeaveningAgent / Mean / Std. Error / 95% Confidence IntervalLower 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
(I) LeaveningAgent / (J) LeaveningAgent / Mean Difference (I-J) / Std. Error / Sig.(a) / 95% Confidence Interval for Difference(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 Squares / df / Mean Square / F / Sig. / Partial Eta SquaredContrast / 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
FlourType / Mean / Std. Error / 95% Confidence IntervalLower 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
(I) FlourType / (J) FlourType / Mean Difference (I-J) / Std. Error / Sig.(a) / 95% Confidence Interval for Difference(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 Squares / df / Mean Square / F / Sig. / Partial Eta SquaredContrast / 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
LeaveningAgent / FlourType / Mean / Std. Error / 95% Confidence IntervalLower 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
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