Samples of six different brands of margarine were analyzed to 
determine the level of physiologically active polyunsaturated
fatty acids (PAPFUA).   Fill in the ANOVA table and interpret all
results below in plain language related to the problem.

Analysis of Variance for POPFUA  
Source     DF       SS        MS        F        P
Brand      ??    ?????     ?????    ?????    ?????
Error      ??    ?????     ?????
Total      ??    ?????
                                   
Level       N      Mean     StDev
Blue Bon    4    13.825     0.443
Chiffon     4    13.100     0.594
Fleischm    4    18.100     0.648
Imperial    4    14.100     0.356
Mazola      5    17.140     0.598
Parkay      5    12.800     0.430 
                      
Pooled StDev =    ????

Tukey's pairwise comparisons

    Family error rate = 0.0500

Intervals for (column level mean) - (row level mean)

          Blue Bon    Chiffon     Fleischm    Imperial    Mazola  

Chiffon      -0.4375
              1.8875

Fleischm     -5.4375     -6.1625
             -3.1125     -3.8375

Imperial     -1.4375     -2.1625      2.8375
              0.8875      0.1625      5.1625

Mazola       -4.4178     -5.1428     -0.1428     -4.1428
             -2.2122     -2.9372      2.0628     -1.9372

Parkay       -0.0778     -0.8028      4.1972      0.1972      3.3002
              2.1278      1.4028      6.4028      2.4028      5.3798