This is Dataplot data file CORNEL81.DAT
Effect of Fish Components & Temperature on Fish Patties Taste
3-Factor Unconstrined Mixture + Process Variable
Simplex-Centroid Design + 2-level Process Variable
Source--Cornell, John A. (1990). ASQC Statistics
Division Volume 5: How to Run Mixture Experiments
for Product Quality. Page 81.
Response Variable = fish patties taste (1 to 9)
Number of observations = 14 (= 7 + 7)
Number of variables per line image = 5 (= 1 + 4)
Order of variables per line image--
Response variable = fish patties taste (1 = bad to 9 = good)
Factor 1 = mullet proportion (0 to 1)
Factor 2 = sheepshead proportion (0 to 1)
Factor 3 = croaker proportion (0 to 1)
Factor 4 = cook temperature (2 levels)
Project Question--What settings for the 3 ingredients
and temperature maximize the taste?
Statistical area--mixture design of experiment
To read this file into Dataplot--
SKIP 25; READ CORNEL81.DAT Y X1 X2 X3 X4
Y X1 X2 X3 X4
Taste Mullet Sheepshead Croaker Temperature
Proportion Proportion Proportion
--------------------------------------------------------
4.0 1 0 0 +1
4.7 0 1 0 +1
4.6 0 0 1 +1
5.3 .5 .5 0 +1
4.4 0 .5 .5 +1
4.9 .5 0 .5 +1
4.4 .333 .333 .333 +1
4.7 1 0 0 -1
5.3 0 1 0 -1
3.7 0 0 1 -1
5.1 .5 .5 0 -1
4.0 0 .5 .5 -1
4.9 .5 0 .5 -1
4.7 .333 .333 .333 -1