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tastedat.arff
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DASL/tastedat.arff
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2010-05-10 16:59:29
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% DASL file http://lib.stat.cmu.edu/DASL/Datafiles/tastedat.html % % Taste Test Scores % % % Reference: E. Street and M.G. Carroll, "Preliminary Evaluation of a Food Product," in % Statistics: A Guide to the Unknown (Judith M. Tanur, Ed.) Holden-Day, San % Francisco, 1972, 220-238 % % Authorization: free use % Description: In testing food products for palatability, General Foods employed a 7-point scale % from -3 (terrible to +3 (excellent) with 0 representing "average". Their standard % method for testing palatability was to conduct a taste test with 50 persons - 25 men % and 25 women. The experiment reported here involved the effects on palatability of % a course versus fine screen and of a low versus high concentration of a liquid compo- % nent. Four groups of 50 consumers each were recruited from local churches and % club groups. Persons were assigned randomly to the four treatment groups as they % were recruited. The experiment was replicated four times, so that there were 16 % groups of 50 consumers each in the entire experiment % Number of cases: 16 % % Variable Names: % % SCORE: Total palatability score for 50 consumers % LIQ: Liquid level; 0 (low), 1 (high) % SCR: Screen type; 0 (course), 1 (fine) % % @RELATION relation @ATTRIBUTE 'SCORE' numeric @ATTRIBUTE 'SCR' numeric @ATTRIBUTE 'LIQ' numeric @DATA 35,0,0 39,0,0 77,0,0 16,0,0 104,1,0 129,1,0 97,1,0 84,1,0 24,0,1 21,0,1 39,0,1 60,0,1 65,1,1 94,1,1 86,1,1 64,1,1