cake {mdhglm}

Cake Data

Description

In an experiment on the preparation of chocolate cakes, conducted at Iowa State College, 3 recipes for preparing the batter were compared (Cochran and Cox, 1957). Recipes I and II differed in that the chocolate was added at 40C and 60C, respectively, while recipe III contained extra sugar. In addition, 6 different baking temperatures were tested: these ranged in 10C steps from 175C to 225C. For each mix, enough batter was prepared for 6 cakes, each of which was baked at a different temperature. Thus the recipes are the whole-unit treatments, while the baking temperatures are the sub-unit treatments. There were 15 replications, and it will be assumed that these were conducted serially according to a randomized blocks scheme: that is, one replication was completed before starting the next, so that differences among replicates represent time differences. A number of measurements were made on the cakes. The measurement presented here is the breaking angle. One half of a slab of cake is held fixed, while the other half is pivoted about the middle until breakage occurs. The angle through which the moving half has revolved is read on a circular scale. Since breakage is gradual, the reading tends to have a subjective element.

Usage

data("cake")

Format

A data frame with 270 observations on the following 5 variables.

Replicate

replication number for 1...15 replicates

Batch

recipes number for 1...3 recipes

Recipe

recipes number for 1...3 recipes

Temperature

baking temperature

Angle

breaking angle

References

Cochran, W.G. and Cox, G.M. (1957). Experimental Designs. John Wiley and Sons, New York, 2nd edition.