A researcher has been hired by a pizzeria to determine which type of crust customers prefer. The restaurant offers three types of crust: hand-tossed, thick, and thin. Following are the mean number of l-inch pieces of pizza eaten for each condition from 10 subjects who had the opportunity to eat as many pieces with each type of crust as they desired. The ANOVA summary table also follows

Source                              df              ss             MS           F
Subject                                            2.75
Between                                         180.05
Error                                               21.65
Total                                              204.45

Crust type                                       Mean                  n
Hand-tossed                                  2.73                     10
Think                                            4.20                      10
thin                                               8.50                      10

a) Complete the ANOVA summary table.
b) Is Fobt significant at a = .05; at a = .01?
c) Perform post hoc comparisons if necessary.
d) What conclusions can be drawn from the F-ratio and the post hoc comparisons?
e) What is the effect size, and what does this mean?
f) Graph the means

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