A bakery scientist has asked you to design and carry out an experiment
to investigate the effects of fat and surfactants (
www.surfactants.net) on
the specific volume of bread loaves. There are two factors of interst: (1)
Fat type: 1, 2, or 3 and (2) Surfactant type: 1, 2 or 3.
question :One container of yeast was ineffective and thus many loaves made
with this yeast did not rise. Four packets of yeast were used and randomly
allocated to loaves, so the ineffective yeast is spread randomly
throughout the design. The resulting data are:
Surfactant
Fat 1 2 3
1 6.7, 4.3, 5.7 7.1, 5.9, 5.6 5.5, 6.4, 5.8
2 5.9, 7.4, 7.1 5.6, 6.8 6.4, 5.1, 6.2, 6.3
3 7.1, 5.9 7.3, 6.6, 8.1, 6.8 7.5, 9.1
因为每组的数据个数都不一样,比如 6.7, 4.3, 5.7 是三个数据,7.1, 5.9是两个数据,所以不知道怎么把数据输入sas,哪位朋友能帮帮忙,不胜感激,因为马上要交作业的,真的很急!》》
谢谢!