Design Of Experiments Course Online
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Experimental Design and Data Analysis for Biologists
Author: Gerald Peter Quinn
language: en
Publisher: Cambridge University Press
Release Date: 2002-03-21
An essential textbook for any student or researcher in biology needing to design experiments, sample programs or analyse the resulting data. The text begins with a revision of estimation and hypothesis testing methods, covering both classical and Bayesian philosophies, before advancing to the analysis of linear and generalized linear models. Topics covered include linear and logistic regression, simple and complex ANOVA models (for factorial, nested, block, split-plot and repeated measures and covariance designs), and log-linear models. Multivariate techniques, including classification and ordination, are then introduced. Special emphasis is placed on checking assumptions, exploratory data analysis and presentation of results. The main analyses are illustrated with many examples from published papers and there is an extensive reference list to both the statistical and biological literature. The book is supported by a website that provides all data sets, questions for each chapter and links to software.
Design and Analysis of Experiments
This bestselling professional reference has helped over 100,000 engineers and scientists with the success of their experiments. The new edition includes more software examples taken from the three most dominant programs in the field: Minitab, JMP, and SAS. Additional material has also been added in several chapters, including new developments in robust design and factorial designs. New examples and exercises are also presented to illustrate the use of designed experiments in service and transactional organizations. Engineers will be able to apply this information to improve the quality and efficiency of working systems.
Statistical Methods for Food Science
The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject and is often avoided because of its complexity and a lack of specific application to the requirements of food science. This situation is changing – there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. This book provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories where analytical, instrumental and sensory data are gathered and require some form of summary and analysis before interpretation. It is suitable for the food analyst, the sensory scientist and the product developer, and others who work in food-related disciplines involving consumer survey investigations will also find many sections of use. There is an emphasis on a ‘hands on’ approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. The book is based on the experience and practice of a scientist engaged for many years in research and teaching of analytical and sensory food science at undergraduate and post-graduate level.