Chapter 13

13.1 Jean tests the effects of four differentlevels of caffeine (no caffeine, 40mg caffeine, 80mg caffeine,120mg caffeine) on public speaking ability. One group ofparticipants was tested in all four conditions over the course offour weeks – a different condition each week. What statisticalanalysis should Jean conduct to determine the effect of caffeine onpublic speaking?

13.2 How does the formula for therepeated-measures ANOVA differ from the formula for the One-way,independent-measures ANOVA?

13.3 Calculate SS_{betweensubjects} for the following data set. SHOWWORK

Person   Treatment 1      Treatment 2       Treatment 3

A       8          5          7

B       10          4          5

C       6          4          4

D       8          3          6

E       7          6          5

F       8          4          5

      

13.4 What three hypothesis tests do you have toconduct if you are using a Two-Factor (Factorial) ANOVA to analyzeyour data? (list/describe each one)

13.5 You can do some basic calculations basedon treatment means, to get an idea of what types of effects mightbe present in a factorial study (even if you can’t say if they arestatistically significant). Based on the table of means below, doesit look like there could be any main effects or interactions?Specify which ones. SHOW WORK

Factor B
M = 15	M = 30
M = 25	M = 40

Use the following scenario and data to answer questions13.6 - 13.7

Researchers are interested in how serving temperature andpouring method affect the taste of Champagne (more bubbles = bettertaste). In this 3x2 factorial design, different glasses ofChampagne are poured under different conditions; the summary datafor the study appear in the table below. The researchers want toknow which method is best.

	Champagne Temperature
	40	46	52
Gentle Pour	T = 70 M = 7 SS = 64	T = 30 M = 3 SS = 54	T = 20 M = 2 SS = 46
Splashing Pour	T = 50 M = 5 SS = 58	T = 10 M = 1 SS = 20	T = 0 M = 0 SS = 0

n = 10

N = 60

?X² = 1150

*Note, low averages mean few bubbles = Champagne is lesstasty

13.6 Work through the steps involved incalculating this Factorial ANOVA for the Champagne study. Fill outthe ANOVA table below as you go through the steps. Showwork for Full Credit and the chance of Partial Credit.

Source              SS          df       MS      F

Between treatments

   Temperature

   Pour

Temperature X Pour

Within treatments

Total

13.7 What critical F value would youuse to evaluate the three hypotheses in the Champagne ANOVA?

Temperature critical F =

Pour critical F =

Temperature X Pour critical F =

Chapter 14

14.1 The figure on the right is a scatterplotshowing the relationship between drive ratio and horsepower. Basedonly on the figure, how would you describe this relationship? (Makesure to address its form, direction, and strength.)

Form –

Direction –

Strength –

14.2 What is the biggest limitation aresearcher faces when using a correlational design?

14.3 Give one example of a study that wouldneed to use a correlational design?

End of Lab 10!