| cake {SMPracticals} | R Documentation |
Breaking of Chocolate Cakes
Description
Data on breaking angles of chocolate cakes made using different recipes, mixes, and cooking temperatures.
Usage
data(cake)Format
A data frame with 270 observations on the following 4 variables.
- recipe
Recipe used
- mix
mix, a factor with 15 levels
- temp
temperature (degrees Fahrenheit) at which cake baked
- y
breaking angle (degrees)
Details
These are data from an experiment in which six different temperatures for cooking three recipes for chocolate cake were compared. Each time a mix was made using one of the recipes, enough batter was prepared for six cakes, which were then randomly allocated to be cooked at the different temperatures. The response is the breaking angle, found by fixing one half of a slab of cake, then pivoting the other half about the middle until breakage occurs.
Source
Cochran, W. G. and Cox, G. M. (1959) Experimental Designs. Second edition. New York: Wiley.
References
Davison, A. C. (2003) Statistical Models. Cambridge University Press. Page 454.
Examples
data(cake)