THIS IS DATAPLOT DATA FILE BOXCAKE.DAT FLOUR/SHORTENING/EGGS/TEMP/TIME EFFECT ON CAKE TASTE EXAMPLE OF TAGUCHI PARAMETER DESIGN REFERENCE--BOX, G.E.P, AND JONES, XX. QUALITY PROGRESS, JUNE 1987, PAGE 56. REFERENCE--BOX, G.E.P., BISGAARD, SOREN, & FUNG, CONRAD , "AN EXPLANATION AND CRITIQUE OF TAGUCHI'S CONTRIBUTIONS TO QUALITY ENGINEERING", QUALITY AND RELIABILITY ENGINEERING INTERNATIONAL, VOLUME 4, 1988, PAGES 123-131. 2**5 FULL FACTORIAL DESIGN + 5 PSEUDO-CENTER POINTS NUMBER OF OBSERVATIONS = 32 + 5 = 37 TOTAL NUMBER OF VARIABLES = 6 RESPONSE VARIABLE = TASTE RATING OF CAKE (0 = BAD, 7 = GOOD) FACTOR 1 = FLOUR (2 LEVELS-- ) INNER ARRAY FACTOR 2 = SHORTENING (2 LEVELS--) INNER ARRAY FACTOR 3 = EGGS (2 LEVELS--) INNER ARRAY FACTOR 4 = OVEN TEMPERATURE (2 LEVELS--) OUTER ARRAY FACTOR 5 = OVEN TIME (2 LEVELS--) OUTER ARRAY TO READ THIS INTO DATAPLOT-- SKIP 25 READ BOXCAKE.DAT Y X1 X2 X3 X4 X5 DELETE Y X1 TO X5 FOR I = 1 1 5 TASTE FLOUR SHORT. EGGS TEMP. TIME ----------------------------------------- 6.7 0 0 0 0 0 3.4 0 0 0 -1 -1 5.4 0 0 0 +1 -1 4.1 0 0 0 -1 +1 3.8 0 0 0 +1 +1 1.1 -1 -1 -1 -1 -1 3.8 1 -1 -1 -1 -1 3.7 -1 1 -1 -1 -1 4.5 1 1 -1 -1 -1 4.2 -1 -1 1 -1 -1 5.0 1 -1 1 -1 -1 3.1 -1 1 1 -1 -1 3.9 1 1 1 -1 -1 5.7 -1 -1 -1 1 -1 4.9 1 -1 -1 1 -1 5.1 -1 1 -1 1 -1 6.4 1 1 -1 1 -1 6.8 -1 -1 1 1 -1 6.0 1 -1 1 1 -1 6.3 -1 1 1 1 -1 5.5 1 1 1 1 -1 6.4 -1 -1 -1 -1 1 4.3 1 -1 -1 -1 1 6.7 -1 1 -1 -1 1 5.8 1 1 -1 -1 1 6.5 -1 -1 1 -1 1 5.9 1 -1 1 -1 1 6.4 -1 1 1 -1 1 5.0 1 1 1 -1 1 1.3 -1 -1 -1 1 1 2.1 1 -1 -1 1 1 2.9 -1 1 -1 1 1 5.2 1 1 -1 1 1 3.5 -1 -1 1 1 1 5.7 1 -1 1 1 1 3.0 -1 1 1 1 1 5.4 1 1 1 1 1