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Use the following information to answer the next question. Many gardeners believ

ID: 151483 • Letter: U

Question

Use the following information to answer the next question. Many gardeners believe that certain edible herbs, like oregano, sage, and rosemary, taste better if deprived of water and nutrients. You decide to test the hypothesis that the frequency of watering influences the flavor of sage. You grow two sage plants from seed, side-by-side in two separate pots. You water one every other day (as a control treatment) and the other only once a week (as an experimental treatment). Then you invite 50 people over for a taste test. Each receives two samples of sage leaves, marked as "A" and "B" so that they do not know which sample is from which treatment. Your friends rate each sample's flavor on a scale of 1-5. You compare the average scores for each plant. Less Frequently Watered More Frequently Watered Q3.10. As with any experiment, your setup has limitations. Which of the following ideas for increasing replication is MOST likely to improve your ability to test the hypothesis that watering frequency affects the taste of sage in genera? Increase the number of leaf samples taken from each plant Increase the number of sage plants in the experimental group. Increase the number of sage plants in both control and experimental groups Do the same test on rosemary and oregano, in addition to sage. Submit

Explanation / Answer

Which of the following ideas for increasing replication will most improve your ability to test the hypothesis that watering frequency affects the taste of sage?

C) Increase the number of potted sage plants in the control and experimental groups.

Difference in the flavor of the two plants could be a coincidence that one plant is genetically stronger or weaker than other. By increasing the number of plants, the accident of genetics would average out. An equal number of genetically strong tasting and weak testing plants would be in control group and the experimental group. That will leave amount of water to be the variable.