Imagine that you are going to design and perform the experiment described in the dialogue.
1. What is the hypothesis that will be tested in the experiment?
If the milk is added to the cup before the coffee is, then the model will be able to tell the difference in flavor 9 times out of ten.
2. Why is it important to offer the model more than just two cups (one with the milk added first and one with the milk added second)? Explain your answer.
I believe it is important to offer more than one cup of coffee because a larger data set will increase the likelihood of the results being caused by causality and not just luck. This means the result of the experiment would have a clear cause. If there are only two cups of coffee it will be very easy to simply guess which cup is which. Furthermore, the odds are
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no longer in the models favor if the data set becomes larger. With a larger data set, there is less room for a fluke or mistake to be made. In summary, the degree of accuracy increases as the size of the data set does. 3. How many cups of coffee should the model taste? Explain your answer. Finding a good data set includes striking a balance between practicality and degree of accuracy. I believe 10 cups of coffee is a good data set for many reasons. First, if the data set is any larger more variables would arise. For example, if the data set was 20 cups of coffee the cups might get cold sitting in front of the model until they are siped. Second, this data set is a good size within reason. If the size of the data set was any smaller the degree of accuracy would be smaller. Furthermore, the likelihood of the results being caused by causality and not just luck would increase. With a larger data set there would be a lesser chance of the result coming from another variable, besides the order in which the milk and coffee are poured. If the data set is smaller and the data shows that she was able to identify a difference, you may accredit the result to her pattern recognition or being a good guesser. If this were a funded experiment and not just a few people in a coffee shop, I believe you would get a more reliable answer if the sample size was a lot larger.
I believe a good sample size would be 100 people drinking 10 cups of coffee each. The correlation or lack of would be very clear and it would be hard for others to doubt your experiment.
4. Describe exactly how the cups should be prepared. Does every cup need to be exactly the same in every way except the order of the addition of milk and coffee? Can you actually make every cup identical?
The person preparing the coffee should follow the following guidelines. First, the volume of the coffee and milk should have the exact same volume in each cup. Secondly. the temperatures of the drinks should be the same and kept the same until the drink is sipped. Third, the milk should be the same brand, type, batch, and preferably from the same carton. The coffee should be steeped at the same temperature, come from the same package of coffee beans, cooked in the same way, and using the same water. Lastly, you should also pour the coffee into the same cup because sometimes the taste of the cup can affect the overall
flavor. The experiment should be as accurate as possible within reason. It is impossible to measure factors like the volume to the greatest extent possible to make it truly identical. Conversely, eliminating any extra variables (or confounding), like difference in coffee brands, is very important. If there is more than one independent variable you won't be able to identify the cause for your result. This is called the causality. The fewer the variables the higher the degree of accuracy the more valid your experiment. 5. In what order should the cups be presented? What method of decision rules might you use to decide which cup is to be offered first, second, etc.? The cups should be presented in a random order. This will decrease the chance of the model recognizing a pattern and no longer having to rely on her tasting skills. Another confounding variable that could be eliminated easy would be influence from others reaction. Everyone in the room should have no idea which coffee was made in what order. The reactions of others may influence the model's result. This is called a double blind study. I good way to keep track of which coffee has the milk added first is to \ create a log of the cups. The only people who will know the information on this log will be those in the kitchen who created the drinks. 6. How do you recommend that the characters decide if the model is able to tell whether the milk was added to the cup before or after the coffee? (In other words, how many cups does she have to correctly evaluate for you to conclude that she really can tell the difference?) Explain your choice. I believe 90 percent of her answers should be correct for hypothesis to be accepted. This percentage would give you a high degree of reliability in your result. 7. Without looking it up in a textbook or online, provide your own definition of "experimental design". Experimental design is the process of creating an experiment that is very valid. It must pass the following guidelines. First, the experiment must be falsifiable (meaning the hypothesis must have a yes or no answer). Also, the result must be measurable. Lastly, the hypothesis must have (only one) independent variables, a dependent variable, and no confounding variables. Part II 1. Referring to your answers to the questions in Part I, was the hypothesis you chose different than the null hypothesis given by Fisher in his essay? Explain your answer. Yes, I hypothesized a correlation between the sequence in which you add milk and coffee to your cup. In his hypothesis he stated that there wasn’t a correlation between the independent variable (the sequence in which you add the coffee and milk) and the dependent variable (the flavor).
The subject was then asked to perform the same steps as last week in addition to getting their blood lactate taken before activity begins and again at every increase in incline. These processes were performed the following week as well, but the test subject was given a concoction that contained 250 mg of caffeine. This study was a double blind study in which the instructors, nor the subjects knew when the test subject was given caffeine. By having a double blind study all biases for how the data should turn out were eliminated. In addition, the professors, the test subject, and the research group were unable to skew the data because they were unaware of when the subject got the
to get an idea of how I would do my real experiment and what apparatus
Going into details of the article, I realized that the necessary information needed to evaluate the experimental procedures were not included. However, when conducting an experiment, the independent and dependent variable are to be studied before giving a final conclusion.
...at it was a healthy drink that came from an udder. That?s it, that simple. My attempt to locate a cow that could have produced my milk has made me realize that it is much more than a simple healthy beverage. In tracing milk I have left my apartment, visited the cooler in Safeway, found the driver that delivers it, located the plant which he bought it from, and seen the trucks leaving the plant where it is processed and pasteurized to go to the farms and get more from the udders. Essentially, I have found that the idea of my milk being a simple purchase is a fa�ade for a much more complicated web of processes which provide many jobs and involve many courses of action. Exactly how long does it take for the milk to get from the udder to my fridge? Three days. Exactly how many times had I wrongly assumed my milk was a simple product from an udder? Countless.
The larger serving size of Great Cups of Coffee is perhaps the most apparent gage that will improve appeal for the company’s customers. Receiving extra of a proportionately quality product for a comparable price obviously works as an enticement for customers to prefer Great Cups more than the opposition. While customers identify with a better quality and superior taste with fresher coffee, Great Cups supports its effective model of serving coffee that has been roasted no more 72 hours ago and that is blended and ground right at the store. Great Cups also provides as an unintended marketing method community bulletin boards and assists with book club gatherings as well as
Ohori is a smaller corporation with a semi-varied product line, so they classified into the job shop category of the process matrix. Ohori sells ten different grinds ranging from percolator to Turkish style, which requires different variations of the grinding, refining, and roasting process. These variations in the inputs of the process yield different outputs in terms of the flavor and richness of the coffee. Folgers, by comparison, sells its coffee as a single grind type, with variations on its blends. This puts them into the project process category in the process matrix. Some standard options are offered, but the range of choices is limited and determined by marketing in advance of the customer’s order.
Caffeine is a stimulant that most people are familiar with. Most typically we connect it with coffee and sodas, but it is also found in certain foods, such as chocolate. The amount of caffeine will vary within coffee brands and in different chocolate bars, but through analytical methods we can determine an amount in each. We can then compare the results to find whether there is more caffeine in chocolate or in coffee. For this experiment I will give a brief overview of caffeine, theobromine, coffee and chocolate. Through analytical methods, I will show that there is more caffeine present in a single serving of coffee than in a chocolate bar.
Electric frother with adjustable settings for changing hot or cold foam or hot milk with milk or stiff cappuccino foam will offer much more
Another question in which was asked of me was; what do the customers order? Since my scan was done at night most drinks that where ordered where hot. Also some people would order a pastries with there drinks in which could be a coffee cake, or a chocolate espresso browny, or one of the other pastries in which where offered. People ordered many different types of drinks such as hot chocolate, vanilla crème, and coffee. An item in which people also order but was rare is the sandwiches in which Starbucks makes daily. While listening to what people order there was a coffee language in which was used a lot and one that every customer knew, this language was the language in which told the employees what size of drinks they wanted.
...se the size of the cup could undergo minute alteration. Price is a major factor when the current inflation around the world is taking its toll hence discouraging a few prospective consumers.
The experiment procedure of this experiment will be conducted based on the step according this flow chart shown in Fig. 3.9.
Making espresso, cappuccino, cafe latte or plain coffee is an art form. It takes a skilled artist to make coffee worth appreciating. Many people cannot make coffee. The methods for brewing coffee may differ, but the coffee must be satisfying. There are many factors that decide whether a the coffee is satisfactory.
drink their coffee without milk, dont need to carry around or look for milk since just some coffee mate will do the same job. On the other hand, coffee mate comes with a flavour which could interest some of the people and which makes you use less sugar for sure. Apart from these, coffee mate is easy to buy and store and has a much longer life than milk which makes it a good substiture for milk.
Do you prefer coffee or tea? Most people will choose one or the other; and only a few enjoy drinking both. It is often said that what we choose to drink, coffee or tea, depends on our personal preference and the environment. However, whoever said that probably did not look at their receipts and realize how often they ordered the same drinks. Social researchers found out that our personality and our lifestyle might have an impact on and influence what we drink. Though both tea lovers and coffee drinkers are somewhat similar in terms of they are both obsessed with their drink, they differ in that tea people are more relaxed and leisurely and coffee people are more productive and have a faster pace of life.