A chef in a restaurant was experiencing difficulty in getting brands of pasta to

Question

A chef in a restaurant was experiencing difficulty in getting brands of pasta to be al dents-that is, cooked so as not to feel starchy or hard but still feel firm when bitten into. She decided to conduct an experiment in which two brands of pasta, one American and one Italian, were cooked for either 4 or 8 minutes. The variable of interest was weight because cooking the pasta enables it to absorb water. Complete parts (a0 through (e). At the 0.05 level of significance, is there an interaction between type of pasta and cooking time? Determine the hypotheses. Choose the correct answer below. H0: There is no interaction between of pasta and cooking time. H1: There is a positive interaction between type of pasta and cooking time. H0: There is no interaction between type of pasta and cooking time. H1: There is an interaction between type of pasta and cooking time. H0: There is an interaction between type of pasta and cooking time. H1: There is no interaction between type of pasta and cooking time. H0: There is no interaction between type of pasta and cooking time. H1: There is a negative interaction type of pasta and cooking time. Determine the value of the test statistic.

Explanation / Answer

Interaction dof = 1

Error dof = 2*2*1=4

F critical =F(0.05,1,4) = 7.7086

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