Assignment:
Thirty samples of cheddar cheese were analyzed for their content of acetic acid, hydrogen sulfide and lactic acid. Each sample was tasted and scored by a panel of judges and the average taste score produced. Use the cheddar data to answer the following:
(a) Fit a regression model with taste as the response and the three chemical contents as predictors. Identify the predictors that are statistically significant at the 5% level.
(b) Acetic and H2S are measured on a log scale. Fit a linear model where all three predictors are measured on their original scale. Identify the predictors that are statistically significant at the 5% level for this model.
(c) Can we use an F-test to compare these two models? Explain. Which model provides a better fit to the data? Explain your reasoning.
(d) If H2S is increased 0.01 for the model used in (a), what change in the taste would be expected?
(e) What is the percentage change in H2S on the original scale corresponding to an additive increase of 0.01 on the (natural) log scale?
Your answer must be typed, double-spaced, Times New Roman font (size 12), one-inch margins on all sides, APA format and also include references.