Title : Comparison of four Chocolates.
Author : Saloni Prakash Surve
Roll No : 0222057
Batch – A
Introduction : The following data has been compared between different types of chocolates which include White chocolate, Dark chocolate, Milk chocolate, and Caramelized chocolate.
Data Collection : The data has been collected to compare different types of chocolates with each other. The data was gathered through a paper based survey from a sample of 10. This randomly selected sample comprised data of Kohinoor Business School students who participated in the survey and filled the survey form.
Data Analysis : ANOVA Table.
| Anova: Single Factor | |||||||
| SUMMARY | |||||||
| Groups | Count | Sum | Average | Variance | |||
| Column 1 | 10 | 80 | 8 | 1.111111 | |||
| Column 2 | 10 | 50 | 5 | 1.333333 | |||
| Column 3 | 10 | 68 | 6.8 | 1.511111 | |||
| Column 4 | 10 | 70 | 7 | 1.111111 | |||
| ANOVA | |||||||
| Source of Variation | SS | df | MS | F | P-value | F crit | |
| Between Groups | 46.8 | 3 | 15.6 | 12.31579 | 1.07E-05 | 2.866266 | |
| Within Groups | 45.6 | 36 | 1.266667 | ||||
| Total | 92.4 | 39 | |||||
Hypothesis:
H0: All chocolates are equal (A=B=C=D)
H1: Anyone Chocolate is different
Conclusion :
Since the P value is more than 0.05, accept the null Hypothesis (H0) and reject the alternate Hypothesis (H1), which means all chocolates are equal.