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Evaluating the method of cooking potato chips affects taste

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SPSS Exercise Questions

If you know how to operate SPSS, the assignment is fairly simple. The instructions are long, because I have included the scenarios as well. All datasets will be automatically entered into the SPSS by access the link below. I just need the measures ran and a synopsis to show class.

Please go to the website: http://www.prenhall.com/greensalkind [click link, open with Internet Explorer, then click on GreenSalkin], and each bullet point correspond to the Lesson in parentheses. Please copy and paste results & comments (if noted to) MS Word.

Scenario: Kristen is interested in evaluating whether the method of cooking potato chips affects the taste of the chips. She has 48 individuals volunteer to participate in her potato chip study. Each participant tastes chips cooked using three different methods: friend in animal fat (chip =1), fried in canola oil (chip = 2) and baked (chips = 3). Individuals are instructed to indicate which type of potato chips they prefer: chip type 1, chip type 2, or chip type 3. Kristen hypothesized that individuals will prefer potato chips that are fried in canola oil over those that are fried in animal fat or baked.

26. Weight the data file by the numbers of cases to conduct the analysis

27. Conduct a one-sample chi-square test to evaluate whether cooking method affects taste. From the output, identify the following:
a. Observed frequency for potato chips fried in canola oil
b. p value
c. X2 value

28. What are the expected frequencies for the three categories of potato chips?

29. Write a Results section based on your analyses.
- Exercises, Nonparametric procedures (Lesson 42 Exercise File 1)

Scenario: Billie wishes to test the hypothesis that overweight individuals tend to eat faster than normal weight individuals. To test this hypothesis, she has two assistants sit in a McDonaldâ??s restaurant and identify individuals who order at lunch time the Big Mac special (Big Mac, large fries, and large coke.) The Big Mackers, as the assistance affectionately called them were classified by the assistants as overweight, normal weight, or neither overweight nor normal weight. The assistants identified 10 overweight Big Mackers and 30 normal weight Big Macker. (Individuals who were neither overweight nor normal weight are disregarded.) The assistants record the amount of time it took for the individuals in the two groups to complete their Big Mac special meals. One variable is weight with two levels, overweight (=1) and normal weight (=2). The second variable is time in seconds.

30. Compute a Mann-Whiney U test on these data. From the output, identify the following:
a) P value
b) Z value corrected for ties
c) Mean rank for normal weight individuals

31. Conduct an independent-sample t test. Compare the p value for the Mann Whitney U test with the p value for the independent-sample t test.

32. Write a Results section based on your analyses. What should you conclude? (If you did not include a graph in your Results section, create a graph that shows the distribution of the two groups)
- Exercises, Nonparametric procedures (Lesson 43, Exercise File 1)
Scenario: Maris in interested in whether blonds, brunets, and redheads different in their extroversion. He randomly samples 18 men from his local college campus: six blonds, six brunets, and six redheads. He then administers a measure of social extroversion to each individual.

33. Conduct a Kruska-Wallis test to investigate the relationship between hair color and social extroversion. Should you conduct follow up test?

34. Compute an effect size for the overall effect of hair color on extroversion.

35. Create a boxplot to display the differences amount the three groupsâ?? distributions.

36. Conduct a one-way ANOVA on these data. How do the results for the ANOVA compare to the results of the Kruskal-Wallis test?

37. Write a Results section based on your analyses.

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The expert evaluate the method of cooking potato chips which affects taste.

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