Question

Doughnuts and Fat. A classic study, conducted in 1935 by B. Lowe at the Iowa Agriculture Experiment Station, analyzed differences in the amount of fat absorbed by doughnuts in cooking with four different fats. For the experiment, 24 batches of doughnuts were randomly divided into four groups of 6 batches each. The four groups were then randomly assigned to the four fats. What type of statistical design was used for this study? Explain your answer.

Short answer

This study is a completely randomized design.

Step-by-step solution

Step 1. Given information.

The given statement is:

24 batches of doughnuts were randomly divided into four groups of six batches each for the experiment.

The four groups were then randomized to the four fats at random.

Step 2. Identify the type of statistical design used for this study.

The given information says that the researcher divided the 24 batches of doughnuts randomly into four groups forming six batches each.

These four groups were then randomly assigned to the four fats, as in a completely randomized design where all the experimental units are assigned randomly among all the treatments.