CHAPTER 11

  1. 1. This data set is similar to those used at Purdue University to assess academic success.

  2. 2. M.I. Núñez-Peña et al., “Feedback on students performance: A possible way of reducing the negative effect of math anxiety in higher education,’’ International Journal of Educational Research, 70 (2015), pp. 80–87.

  3. 3. Katharine Kelley et al., “Estimating consumer spending on tickets, merchandise, and food and beverage: A case study of a NHL team,’’ Journal of Sport Management, 28 (2014), pp. 253–265.

  4. 4. Based on Leigh J. Maynard and Malvern Mupandawana, “Tipping behavior in Canadian restaurants,’’ International Journal of Hospitality Management, 28 (2009), pp. 597–603.

  5. 5. Kathleen E. Miller, “Wired: Energy drinks, jock identity, masculine norms, and risk taking,’’ Journal of American College Health, 56 (2008), pp. 481–489.

  6. 6. From a table entitled “Largest Indianapolis-area architectural firms,” Indianapolis Business Journal, June 15, 2014.

  7. 7. The data were obtained from the Internet Movie Database (IMDb), www.imdb.com, on August 14, 2014.

  8. 8. The 2015 table of 200 top universities can be found at www.timeshighereducation.co.uk.

  9. 9. The results were published in C. M. Weaver et al., “Quantification of biochemical markers of bone turnover by kinetic measures of bone formation and resorption in young healthy females,’’ Journal of Bone and Mineral Research, 12 (1997), pp. 1714–1720. The data were provided by Linda McCabe.

  10. 10. This data set was provided by Joanne Lasrado of the Purdue University Department of Foods and Nutrition.

  11. 11. These data are based on experiments performed by G. T. Lloyd and E. H. Ramshaw of the CSIRO Division of Food Research, Victoria, Australia. Some results of the statistical analyses of these data are given in G. P. McCabe, L. McCabe, and A. Miller, “Analysis of taste and chemical composition of cheddar cheese, 1982–83 experiments,’’ CSIRO Division of Mathematics and Statistics Consulting Report VT85/6; and in I. Barlow et al., “Correlations and changes in flavour and chemical parameters of cheddar cheeses during maturation,’’ Australian Journal of Dairy Technology, 44 (1989), pp. 7–18.