Ugly fries Few people want to eat discolored french fries. Potatoes are kept refrigerated before being cut for french fries to prevent spoiling and preserve flavor. But immediate processing of cold potatoes causes discoloring due to complex chemical reactions. The potatoes must therefore be brought to room temperature before processing. Researchers want to design an experiment in which tasters will rate the color and flavor of french fries prepared from several groups of potatoes. The potatoes will be freshly picked or stored for a month at room temperature or stored for a month refrigerated. They will then be sliced and cooked either immediately or after an hour at room temperature. Identify the experimental units, explanatory variable(s), the treatments, and the response variable(s).

Researchers intend to conduct an experiment in which tasters score the colour and flavour of French fries made from various potato varieties. The potatoes will be plucked fresh and stored at room temperature for a month or refrigerated for a month. After that, they'll be cut and fried right away or after an hour at room temperature.

A response variable is a variable that is used to measure the outcome.

Disturbing fries Few people need to consume soiled fries. To prevent spoilage and preserve flavour, potatoes are kept chilled before being sliced for fries. However, due to complex chemical responses, fast handling of cold potatoes causes discoloration. Before handling the potatoes, bring them to room temperature in this manner. Scientists must design an experiment in which participants score the color and flavor of fries made from various potato varieties. The experimental units are included in the original population for whom the researcher is gathering data. The potatoes are the experimental units in this case. Storage time and slicing time till cooking are explanatory variables. Subjects are subjected to treatments in order to obtain their feedback.

a. Fresh and cooked immediately.

b. Fresh and cooked after one hour.

c. Stored and cooked later.

d. Kept in the refrigerator and cooked immediately.

e. Kept at room temperature and cooked later.

f. Kept in the refrigerator and cooked for an hour.

A response variable is one that is used to determine the outcome. The response variables are flavour and colour rating.