Dried fruit pulp is often used to flavor or sweeten foods, but the
texture of the fruit pulp can affect the sensory qualities of the
foods as well.  Researchers are interested in minimizing in particular
the graininess quality of fruit pulp. Three factors which can affect
graininess are the temperature at which the fruit is dried, the
acidity of the resulting fruit pulp, and the sugar content of his
fruit pulp. Two batches of fruit pulp were prepared and each was
divided into 12 parts. The 12 parts were randomly assigned to the 12
treatment combinations formed from three temperatures, two sugar
contents (low and high), and two acidities (low and high pH).

Data are in fruitpulp.dat with coding as follows:

sugar 	1	low
sugar 	2 	high
ph 	1	low
ph 	2	high

From Oehlert (2000) Exercise 13.2