MATRIX          32     5
) This is an experiment to determine how the manufacturing
) settings of cheese affect its meltability.  32 process
) cheeses will be made on a Rapid Visco Analyzer, using each
) of 16 recipes twice.  The recipes are the factor/level
) combinations of four factors, each at two levels.  The
) melting response is measured via Fluorescence spectrometry.
) The factors are holding time (30 or 45 minutes), 
) temperature (70 or 90 C), agitation rate (75 or 100 rpm),
) and emulsifier (citrate or phosphate).  Columns below are
) time, temperature, rate, emulsifier, and response.  Data from
) G. P. Shivananda Kumar.
)"%lf %lf %lf %lf %lf"
            1            1            1            1         1.93
            2            1            1            1         1.92
            1            2            1            1         1.99
            2            2            1            1         2.12
            1            1            2            1         1.84
            2            1            2            1         1.63
            1            2            2            1         1.63
            2            2            2            1         1.65
            1            1            1            2         1.63
            2            1            1            2         1.55
            1            2            1            2         1.67
            2            2            1            2         1.78
            1            1            2            2         1.34
            2            1            2            2          1.4
            1            2            2            2         1.37
            2            2            2            2         1.37
            1            1            1            1         2.04
            2            1            1            1         1.95
            1            2            1            1         1.96
            2            2            1            1         2.08
            1            1            2            1         1.83
            2            1            2            1         1.65
            1            2            2            1         1.65
            2            2            2            1         1.63
            1            1            1            2         1.57
            2            1            1            2         1.51
            1            2            1            2         1.65
            2            2            1            2         1.76
            1            1            2            2         1.31
            2            1            2            2         1.42
            1            2            2            2         1.38
            2            2            2            2         1.36