Name: Cake Baking

 

Abstract: Each factor is tested at a higher level than recommended in the instructions and at a lower level than recommended in the instructions.Only one replication for each of the 32 treatment combinations was obtained.Then each cake was rated based on taste.

 

Variables (column):

  1. Flour (0=Low, 1=High)
  2. Shortening (0=Low, 1=High)
  3. Oven Temperature (0=Low, 1=High)
  4. Baking Time (0=Low, 1=High)
  5. Taste Rating (1-7, 7 is the best taste)

 

Possible Uses: Factorial Design, Multiple Regression

 

References:

Box, G.E.P., S. Bisgaard, and C. Fung; ďAn Explanation and Critique of Taguchiís Contributions to Quality Engineering. ď Quality and Reliability Engineering International, 4 (1988), 123-131.

 

Levine, David, Patricia Ramsey, and Robert Smidt.Applied Statistics for Engineers and Scientists.Upper Saddle River, NJ: Prentice Hall 2001.