4 out of 5 Students Surveyed Would Recommend this Activity (Comparing Chewing Gum Flavor Durations)

Figures & data

Figure 1. Example Class Data for Sugar-free Cinnamon Stick Gum

Figure 2. Descriptive Statistics and Boxplot of Example Class Differences (differences are formed by: Brand 1 - Brand 2)

Table

Consumer	1	2	3	4	5
Pattern 1	1.00	0.95	1.45	1.20	0.75
Pattern 2	0.80	0.65	1.25	1.00	0.80

Table

Pattern 1 readings	1.10	0.90	1.40	1.25	0.85
Pattern 2 readings	1.00	0.75	1.25	1.00	0.90

Table

Correctly Identified Sampling Scheme for Scenario 1	Correctly Identified Sampling Scheme for Scenario 2	Correctly Identified Test Statistic for Scenario 1	Correctly Identified Test Statistic for Scenario 2
15/15	15/15	9/15	8/15

Figure 3. Example Class Data for Spearmint Stick Gum

Figure 4. Assessing Normality for the Example Class Differences

Figure 5. Boxplot of Example Class Differences (differences are formed by: Brand 1 - Brand 2)

Figure 6. Example Censored Class Data for Sugar-free Cinnamon Stick Gum (Brand 1)

Figure 7. Survival Table and Survival Function for Example Censored Class Data

Figure 8. Example Censored Class Data for two Brands of Sugar-free Cinnamon Stick Gum

Figure 9. Survival Functions for Example Censored Class Data

Figure 10. Test Statistics and P-Values for Determining a Significant Difference Between the Two Survival Rates

Figure 11. Example Class Texture Scores for Piece (Tablet vs. Stick) and Flavor (Spearmint vs. Winterfresh) Two-Way ANOVA

Table 1. Descriptive statistics for the response variable Texture based upon the four treatments.

PIECE	FLAVOR		N	Mean	Std. Deviation
Tablet	Spearmint	TEXTURE	21	2.71	1.793
	Winterfresh	TEXTURE	22	2.41	1.563
Stick	Spearmint	TEXTURE	22	5.27	2.051
	Winterfresh	TEXTURE	23	4.87	2.181

Table 2. Two-way ANOVA summary table for the response variable Texture.

Dependent Variable: TEXTURE

Source	Type III Sum of Squares	df	Mean Square	F	P-value
Model PIECE FLAVOR PIECE*FLAVOR Error	1439.424 138.399 2.757 0.053 308.576	4 1 1 1 84	359.856 138.399 2.757 0.053 3.674	97.959 37.675 0.750 0.014	0.000 0.000 0.389 0.905
Total	1748.000	88

Figure 12. Profile Plot of Piece (Tablet vs. Stick) and Flavor (Spearmint vs. Winterfresh) for the Response Variable Texture.

Table 3. Descriptive statistics for the response variable Texture based upon the Flavor of gum.

FLAVOR		N	Mean	Std. Deviation
Spearmint	TEXTURE	43	4.02	2.304
Winterfresh	TEXTURE	45	3.67	2.256

Table 4. Descriptive statistics for the response variable Texture based upon the Piece of gum.

FLAVOR		N	Mean	Std. Deviation
Tablet	TEXTURE	43	2.56	1.666
Stick	TEXTURE	45	5.07	2.104

Figure 13. Example Class Texture Scores for Randomized Block Design

Table 5. ANOVA summary table for randomized block design.

Dependent Variable: TEXTURE

Source	Type III Sum of Squares	df	Mean Square	F	P-value
Model PIECE FLAVOR PIECE*FLAVOR SUBJECT Error	1378.388 112.812 2.813 0.013 145.237 144.613	23 1 1 1 29 57	59.930 112.812 2.813 0.013 7.644 2.537	23.622 44.466 1.109 0.005 3.013	0.000 0.000 0.297 0.944 0.001
Total	1523.000	80

Table 6. Descriptive statistics for the response variable Texture based upon the treatment.

Dependent Variable: TEXTURE

			95% Confidence Interval
Treatment	Mean	Std. Error	Lower Bound	Upper Bound
Stick Spearment	5.100	0.356	4.387	5.813
Tablet Spearment	2.750	0.356	2.037	3.463
Tablet Winterfresh	2.350	0.356	1.637	3.063
Stick Spearment	4.750	0.356	4.037	5.463

Table

Student	Brand 1 Flavor Duration (minutes)	Brand 2 Flavor Duration (minutes)	Difference in Flavor Duration (Brand 1 - Brand 2)
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30

Flavor Duration in Minutes 40c = censored at 40 minutes

Brand 1 (n=25)			Brand 2 (n=18)
40c	40	22	35	30		8	16	20	28
35	7	40c	40c	35		40c	22	40	25
40c	40	20	20	27		17	26	40c	30
40c	40c	7	40c	31		35	40c	35
40c	30	13	40c	40c		40c	30	28