Dataset: plate_bal_col.dat Source: D.A. Zellner, M. Lankford, L. Ambrose, P. Locher (2010). "Art on the Plate: Effect of Balance and Color on Attractiveness of, Willingness to Try and Liking for Food," Food Quality and Preference, Vol. 21, pp. 575-578. Description: Two factor experiment varying position of tahini and water chestnuts on plate (symmetric/balanced vs asymmetric/unbalanced) and the color of tahini on plate (monochrome vs colorful). Three responses made: attractiveness (-100 to 100), willingness to try (0 to 100) and hedonic liking (-100 to 100). Data simulated to match mean and SD for each condition. No correlations given- analyze one variable at a time. 17 subjects per condition (CRD). Variables/Columns Balance 8 /* 1=Balanced, 2=Unbalanced */ Color 16 /* 1=Mono, 2=Color */ Attractiveness score 18-24 Willingness score 26-32 Hedonic score 34-40