2) An article in the Journal of Agricultural Engineering Research (Vol. 52, 1992, pp. 53-76) described an experiment to investigate the effect of drying temperature of wheat grain on the baking quality of bread. Three temperature levels were used, and the response variable measured was the volume of the loaf of bread produced. The data are show below. Test for the differences in means using ANOVA with α=0.01. Temperature (C°) Bread Samples 70 75 80 1 1245 1235 1225 2 1235 1240 1200 3 1285 1200 1170 4 1245 1220 1155 5 1235 1210 1095
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