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Home>Engineering Assignment: I need help writing a research paper.>HW
Read Chapter one and two of the textbook and the materials posted on Blackboard and answer the following questions. Remember to show your work for questions 2 and 3.
1. Suppose that you want to investigate the factors that potentially affect cooking rice.
(a) What would you use as a response variable in this experiment? How would you measure the response?
(b) List all of the potential sources of variability that could impact the response.
(c) Complete the first three steps of the guidelines for designing experiments in Section 1.4 of the textbook.
Answer
(A) As the response variable, I would measure the weight of the cooked rice. The reason I choose to do this is because rice absorbs liquid when it’s cooked, however, there are multiple types of rice that vary in weight when cooked. This gives measuring the final weight of the cooked rice the perfect advantage over alternative methods seen that the appropriate cook-weight is known.
(b) List all of the potential sources of variability that could impact the response.
Potential sources of variability are seen in the types of rice (long, short, brown, white, etc…) as well as the cooking liquid (tap water, purified water, salt water, etc…). Each type of rice will vary in ideal weight. Not only the materials used, but the process of cooking the rice could vary the weight. Keeping the temperature and cook time is crucial for similar results as well as the methods, like stove-top boiled, microwaved, or a rice-cooker.
(c) Complete the first three steps of the guidelines for designing experiments in Section 1.4 of
the book.
Step 1: Recognition of and statement of the problem.
The purpose of this experiment is to recognize which factors affect the cooking of rice as this is considered a characterizing experiment.
Step 2: Selection of the Response Variable.
For this experiment, it’s appropriate to utilize the weight measurement of the cooked rice as the Response Variable. By doing this, it allows the individual to properly measure and analyze if the rice has been cooked correctly.
Step 3: Choice of factors, levels, and range.
We would first select the design factors to be the cooking method, liquid used, cooking time, and amount. Specific types of rice are a constant factor and a suitable type would be the short or long grained rice. Tools would be the pot, stove stop, rice-cooker, water, stirring spatula, scale, and liquid for each trial of the experiment. Nuisance factors are often classified as controllable, uncontrollable, or noise factors. The controllable nuisance factors are the brands, batches, and days executed while the uncontrollable factor would be the specific amount of rice (as the starting weight would be held constant). These also include humidity of the area, temperature, etc… As levels, cooking liquid should have a specific level on all trials. The cooking time should range from 0 minutes – 17 minutes and the temperature from low – high.
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