Comparison of Four Chocolates
* Author:
Priyanka Manohar Shirude
*Introduction:
chocolate, food product made from cocoa beans, consumed as candy and used to make beverages and to flavour or coat various confections and bakery products. Rich in carbohydrates, it is an excellent source of quick energy, and it also contains minute amounts of the stimulating alkaloids theobromine and caffeine.
*Objectives:
To compare the Four Chocolates
H0: All are same
H1: All are different
*Data Collection:
Four Chocolates were taken & were rated from 1 to 10 & ANNOVA was carried out.
*Data Analysis:
Anova: Single Factor
SUMMARY
Groups Count Sum Average Variance
Dairy Milk 39 293 7.512821 1.993252
Kit Kat 39 290 7.435897 3.357625
5- Star 39 223 5.717949 2.734143
Munch 39 230 5.897436 2.252362
ANOVA
Source of Variation SS df MS F P-value F crit
Between Groups 109.0769 3 36.35897 14.06893 3.85E-08 2.664107
Within Groups 392.8205 152 2.584345
Total 501.8974 155
SS: Sum Of Square
Df :Degrees Of Freedom
MS: Mean Square
Comparison of F value which we find and F Table value , F value is greator than F critical.
*Conclusion:
As calculated F is more than F Table, Reject H0 & Accept H1 which means all are different.
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