Analyzing Experimental Data

This book extends and updates a simple, proven, and effective approach to the analysis of experimental data. With the simplicity of computation generally associated with average and range charts and the explanatory power of a graphic technique, the Analysis of Means techniques presented here will expedite your analysis and facilitate the interpretation of your results. With tables that are twice the size of any previously published, this book is an essential tool for practitioners. Techniques covered include the Analysis of Means; the Analysis of Ranges; the Analysis of Main Effects; the Analysis of Mean Ranges; using standard deviation statistics in ANOM, using the root mean square within in ANOM, ANOM with fractional factorial designs, and the differences between ANOM and ANOVA. While this book includes material given in Range Based Analysis of Means, it extends that material, expands the tables, and provides newer, more exact scaling factors.

Dr. Wheeler has been teaching people how to use their data more effectively for over 40 years. He was a student and colleague of Dr. Deming for 21 years and is a recipient of the Deming Medal. He is a Fellow of the American Statistical Association and also a Fellow of the American Society for Quality. He has conducted over 1000 seminars in seventeen countries on five continents. He is author or co-author of 25 books and over 200 articles. He has been a columnist for both Quality Digest and Quality magazines. Through these seminars, books, and articles he has had a profound impact on companies and organizations around the world.

Dr. Wheeler graduated from the University of Texas with a Bachelor s Degree in Physics and Mathematics, and he holds M.S. and Ph.D. Degrees in Statistics from Southern Methodist University. From 1970 to 1982 he taught in the Statistics Department at the University of Tennessee where he was an Associate Professor. In 1982 he formed Statistical Process Controls, Inc. and has worked as a consulting statistician ever since.