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The Electronic Journal of Biotechnology (Dec. 15, 2003) published an article on a comparison of two yeast extracts, baker's yeast, and brewer's yeast. Brewer's yeast is a surplus by-product obtained from a brewery. Hence it is less expensive than primary-grown baker's yeast. Samples of both yeast extracts were prepared at four different temperatures (45,48,51(45,48,51, and 54C54^{\circ} \mathrm{C} ); thus, a 2×42 \times 4 factorial design with yeast extract at two levels and temperature at four levels was employed. The response variable was the autolysis yield (recorded as a percentage).

e. Multiple comparisons of the four temperature means were executed for each of the two yeast extracts. Interpret the results shown below.

Baker's yeast: Mean yield (%):(\%): 41.141.1 47.5\overline{47.5} 48.648.6 50.350.3
Brewer's Temperature (C):\left({ }^{\circ} \mathrm{C}\right): 54 45 48 51
yeast: Mean yield (%):(\%): 39.439.4 47.347.3 49.249.2 49.649.6
Temperature (C):\left({ }^{\circ} \mathrm{C}\right): 54 51 48 45

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Answered 11 months ago
Answered 11 months ago
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Interpretation of multiple comparisons results of the four temperature means of Baker's yeast.

The results of multiple comparison indicates that 54°C temperature is significantly different from the other three temperatures. But there is no significant difference between 45°C, 48°C and 51°C temperature categories.

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