Includes the volumes (ml) of 85 loaves of bread made under controlled conditions from 100-gram batches of dough made with 17 different varieties of wheat flour and 5 levels of potassium bromate (mg).
Format
A tibble with 85 rows and 3 columns:
- variety
a factor indicating the variety of flour used.
- bromate
a number denoting the amount of potassium bromate used (milligrams).
- volume
a number denoting the volume of the loaf made under each condition (milliliters).
Source
Larmour, R. K. (1941). A comparison of hard red spring and hard red winter wheats. Cereal Chemistry, 18(6), 778-789. Available at: https://archive.org/details/sim_cereal-chemistry_1941-11_18_6
Details
Data from a bread-baking experiment by Larmour (1941). Later reproduced by Scheffe (1959) and then used by Duncan (1965) to contrast different multiple comparison methods. Jolliffe (1975) applies this dataset to illustrate his cluster-based test.
References
Duncan, D. B. (1965). A bayesian approach to multiple comparisons. Technometrics, 7(2), 171-222. doi:10.2307/1266670
Jolliffe, I. T. (1975). Cluster analysis as a multiple comparison method. Applied Statistics: Proceedings of Conference at Dalhousie University, Halifax, 159-168.
Scheffe, H. (1950).The analysis of variance. Wiley-Interscience Publication.