This is Dataplot data file CORNELL9.DAT
Effect of Fish Components on Fish Patties Texture
3-Factor Unconstrined Mixture
(3,3) Simplex Lattice Design
Source--Cornell, John A. (1990). ASQC Statistics
Division Volume 5: How to Run Mixture Experiments
for Product Quality. Page 9 (Table 2).
Response Variable = fish patties texture
Number of observations = 6
Number of variables per line image = 4 (= 1 + 3)
Order of variables per line image--
Response variable 1 = fish patties texture (replication 1)
Response variable 2 = fish patties texture (replication 2)
Factor 1 = mullet proportion (0 to 1)
Factor 2 = sheepshead proportion (0 to 1)
Factor 3 = croaker proportion (0 to 1)
Project Question--What settings for the 3 ingredients
minimize the fish patties texture?
Statistical area--mixture design of experiment
To read this file into Dataplot--
SKIP 25; READ CORNELL9.DAT Y1 Y2 X1 X2 X3
Y1 Y2 X1 X2 X3
Texture Texture Mullet Sheepshead Croaker
Rep 1 Rep 2 Proportion Proportion Proportion
--------------------------------------------------------
2.02 2.08 1 0 0
1.47 1.37 0 1 0
1.91 2.00 .5 .5 0
1.93 1.83 0 0 1
1.98 2.13 .5 0 .5
1.80 1.71 0 .5 .5