get   16 4
) These data give gel strengths of starch gels from
) four different sources of starch, with 2 levels of
) starch concentration, and stored at two different
) temperatures.  The response is gel strength in g.
) Column 1 is starch source (1, 2, 3, and 4 are adzuki
) bean, corn, wheat, and potato).  Column 2 gives starch
) percentage (1 and 2 are 5% and 7%).  Column 3 gives
) temperature (1, 2 are 22 C or 4 C).  column 4 is response.
) Data from Carmencita Tjahjadi (1983) "Isolation and
) Characterization of Adzuki Bean (Vigna angularis) Protein
) and Starch," PhD thesis, University of Minnesota.
1	1	1	62.9
2	1	1	44.0
3	1	1	43.8
4	1	1	34.4
1	2	1	110.3
2	2	1	115.6
3	2	1	123.4
4	2	1	53.6
1	1	2	60.1
2	1	2	57.9
3	1	2	58.2
4	1	2	63.0
1	2	2	147.6
2	2	2	180.7
3	2	2	163.8
4	2	2	92.0