A data set from Oehlert (2000) \emph{A First Course in Design and Analysis of Experiments}, New York: W. H. Freeman. Data originally from Tjahjadi, C. (1983). ``{\em Isolation and Characterization of Adzuki Bean (Vigna angularis) Protein and Starch}. Ph.\ D. thesis, University of Minnesota, St. Paul, MN. Columns are source of starch (bean, corn, wheat, potato), percent of starch (5 or 7), temperature (22 or 4 deg. C), and gel strength (in grams).