researcher has been hired by a pizzeria to determine which type of crust
customers prefer. The restaurant offers
three types of crust: hand tossed, thick, and thin. Following are the mean number of 1 inch
pieces of pizza eaten for each condition from 10 subjects who had the opportunity
to eat as many pieces with each type of crust as they desired. The ANOVA summary table also follows.
Source Df SS MS F
type Mean N
Hand-tossed 2.73 10
Thick 4.20 10
Thin 8.50 10
the ANOVA summary table
Fobt significant at a = .05; at a = .01?
post hoc comparisons if necessary.
conclusion can be drawn from the F-ratio and the post hoc comparisons?
is the effect size, and what does this mean?