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1. Researchers conducted a study looking at the effects of cookingcontainer type (aluminum, clay, iron) and food type (meat, legumes,vegetables) on the amount of iron present in the food aftercooking. They cooked the same weight of each of the 3 food typesfor a similar amount of time in each of the cooking container typesand replicated each. See columns “type”, “food” and “iron” on theANOVA_2Way_data file. Does iron content vary by food type andcontainer type after the food has been cooked?

1. What are the null and alternate hypotheses?

1. Check the assumption of normality of the response with ahistogram

1. Run the 2-Way ANOVA (including the interaction) and interpretthe Sums of Squares, Mean Squares, F statistics, and P values

1. Make an appropriate interaction plot

1. Interpret the results and determine if you accept or reject thenull hypotheses

   type	food	iron
   Aluminum	meat	1.77
   Aluminum	meat	2.36
   Aluminum	meat	1.96
   Aluminum	meat	2.14
   Clay	meat	2.27
   Clay	meat	1.28
   Clay	meat	2.48
   Clay	meat	2.68
   Iron	meat	5.27
   Iron	meat	5.17
   Iron	meat	4.06
   Iron	meat	4.22
   Aluminum	legumes	2.4
   Aluminum	legumes	2.17
   Aluminum	legumes	2.41
   Aluminum	legumes	2.34
   Clay	legumes	2.41
   Clay	legumes	2.43
   Clay	legumes	2.57
   Clay	legumes	2.48
   Iron	legumes	3.69
   Iron	legumes	3.43
   Iron	legumes	3.84
   Iron	legumes	3.72
   Aluminum	vegetables	1.03
   Aluminum	vegetables	1.53
   Aluminum	vegetables	1.07
   Aluminum	vegetables	1.3
   Clay	vegetables	1.55
   Clay	vegetables	0.79
   Clay	vegetables	1.68
   Clay	vegetables	1.82
   Iron	vegetables	2.45
   Iron	vegetables	2.99
   Iron	vegetables	2.8
   Iron	vegetables	2.92