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SPSS fat absorption question. Student downloads one of several SPSS files and carries out some analysis in SPSS, before returning to enter the answers. The analysis is a one-way analysis of variance. If there is a difference in the levels of the factor then a post hoc test (Tukey's honestly significant difference) is used to determine which pairs of variables are significantly different. 

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An experiment by the Kremey Krisp Donut Company aimed to investigate the amount of fat that is absorbed by its doughnuts. Click the link below to download the data gathered during the experiment.

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Experimental data

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The variable absorb contains the amount of fat (in grams) absorbed in 24 equally sized batches of doughnuts.

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The variable fat contains the corresponding type of fat used for each batch (fat is a factor with four levels labelled 1, 2, 3 and 4).

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Carry out a one-way analysis of variance (ANOVA) on these data in SPSS to assess whether the mean amount of fat absorbed depends on the type of fat used.

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One-way analysis of variance was covered in Chapter 3 and Practical 3 of the Quantitative Methods section of ACE2066. Statistical significance is judged at the 5% level throughout. If your p-value is less than 5% then you reject the null hpothesis. 

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The scenario shown to the student.

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Determines which file to use. 

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A list of scenarios - one will be shown to the student to analyse.

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Enter the p-value for the test of the null hypothesis that there are no differences in the mean amount of fat absorbed for the different types of fat.

\n

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Which of the following statements best summarises the conclusions from the  test?

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The differences in fat absorption are statistically significant at the 5% level, based on these data.

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The differences in fat absorption are not statistically significant at the 5% level, based on these data.

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If you found that there were significant differences in fat absorption, use SPSS to perform a post-hoc test (Tukey's honestly significant difference) to see where the differences lie.

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Select from the list below the pairs of fats that are significantly different. 

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Fat1 and Fat 2

", "

Fat 1 and Fat 3

", "

Fat 1 and Fat 4

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Fat 2 and Fat 3

", "

Fat 2 and Fat 4

", "

Fat 3 and Fat 4

", "

None

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