choccake {faraway}

Chocolate cake experiment with split plot design

Description

An experiment was conducted to determine the effect of recipe and baking temperature on chocolate cake quality. 15 batches of cake mix for each recipe were prepared. Each batch was sufficient for six cakes. Each of the six cakes was baked at a different temperature which was randomly assigned. Several measures of cake quality were recorded of which breaking angle was just one.

Format

A data frame with 270 observations on the following 4 variables.

recipe

Chocolate for recipe 1 was added at 40C, Chocolate for recipe 2 was added at 60C and recipe 3 had extra sugar

batch

batch number from 1 to 15

temp

temperature at which cake was baked: 175C 185C 195C 205C 215C 225C

breakang

the breaking angle of the cake

Source

Cochran W. and Cox G. (1992) Experimental Designs, 2nd Edition Wiley