Loading presentation...

Present Remotely

Send the link below via email or IM

Copy

Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.

DeleteCancel

SQA-

The Ultimate Chocolate Glaze
by

Bekah Cooney

on 22 April 2010

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of SQA-

The Ultimate Chocolate Glaze The Experiment Variables:
Pouring Temperature (100-150 F)
Ratio of Butter to Chocolate (0-1.5) Criteria:
Evenness
Hardness
Taste
Introduction! Measure Butter & Chocolate Melt Combination Cool to Correct
Temperature Pour "Onto Wax Paper Measure 1 TBS Repeat Until Complete Experimental Method Statisticsal
Analysis That's Not Normal Friedman Test: Output versus T blocked by R

S = 0.54 DF = 5 P = 0.991
S = 1.47 DF = 5 P = 0.916 (adjusted for ties) Friedman Test: Output versus R blocked by T

S = 16.65 DF = 3 P = 0.001
S = 17.53 DF = 3 P = 0.001 (adjusted for ties) Insignificant Significant Analysis of Variance for Output, using Adjusted SS for Tests

Source DF Seq SS Adj SS Adj MS F P
T 5 0.2083 0.2083 0.0417 0.24 0.939
R 3 58.1250 58.1250 19.3750 110.71 0.000
Error 15 2.6250 2.6250 0.1750
Total 23 60.9583


S = 0.418330 R-Sq = 95.69% R-Sq(adj) = 93.40% The Optimum Glaze
R=.5
T= 110 or 120 Questions?
Full transcript