Part 1: Summarizing DataPart 2: ProbabilitySTA 6166 – Fall 2008Project 1 Potato Cooking Quality DataPart 1: Summarizing DataThe dataset potato.dat has quality assessment scores for 160 combinations of 5 factors. Assessments are made on 3 aspects: Texture, Flavor, and Moistness. This project involves fully describing these variables via numericsummaries and graphics. Note that each observation is actually the mean of 20 scores (5 judges x 4 replications), but that should not affect your analysis.The data are arranged as given in the following table:Variable Cols LevelsGrowing Area 8 1=Southern OR, 2=Central ORHolding Temperature 16 1=75F, 2=40FSize of Potato 24 1=Large, 2=MediumStorage Period 32 1=0months, 2=2m, 3=4m, 4=6mCooking Method 40 1=Boil,2=Steam,3=Mash,4=Bake@350F,5=Bake@450Texture Score 46-48Flavor Score 54-56Moistness Score 62-64Complete the parts listed below for the portion of the project.- Obtain a numeric summary for each aspect: texture, flavor, and moistness(mean, standard deviation).- Obtain the mean and standard deviation for flavor score, separately by:- Growing Area- Holding Temperature- Storage Period- Cooking Method- Construct a histogram of Texture scores - Obtain mean and standard deviations for flavor scores for all combinations of size of potato and storage period. Plot the mean scores by storage period, separately by size of potato. (See figure 2.2, p.31 as a prototype).- Construct a scatterplot of flavor (vertical) versus texture (horizontal)- Type up a brief, but thorough description of your findingsPart 2: ProbabilityObtain the following probabilities for this portion of the project:- Probability a texture score is greater than or equal to 3.0- Probability a moistness score is greater than the flavor score- Probability a moistness score is greater than 3.0 given Southern OR- Probability a moistness score is greater than 3.0 given Central OR- Probability a moistness score below 2.5- Probability a potato was baked, given moistness score below 2.5- Probability a potato was not baked, given moistness score below 2.5Source: Mackey, A. and J. Stockman (1958). “Cooking Quality of Oregon-Grown Russet Potatoes,” American Potato Journal, Vol.35,
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