This data file is intended for use with the Optimal Design tutorial. A food scientist wants to optimize a wheat product cooked at varying times versus temperatures. After a series of screening and in-depth factorial designs, the search for a process optimum has been narrowed to two factors, ranging as follows: Temperature, 110 to 180 degrees C. Time, 17 to 23 minutes. However, it’s been discovered that to initiate desirable starch gelatinization, time must be at least 19 minutes when temperature is at 110 degrees C—the low end of its experimental range. On the other hand, when the temperature is increased to 180 degrees the starch will gel in only 17 minutes. To recap: At the lowest level of A, factor B must be at least 19, while at the lowest level of B, factor A must be at least 180. To complicate matters further, the experimenter suspects that the response surface may be wavy. That is, the standard quadratic model used for response surface methods (RSM) may fall short for providing accurate predictions. Therefore, a cubic model is recommended for the design. 1 35 35 96 96 96 126.1 20.39 Missing 180 20.84 Missing 128.2 18.8 Missing 150.479 19.8701 Missing 157.242 21.8 Missing 180 17 Missing 131 23 Missing 144.31 18.02 Missing 168.8 18.77 Missing 138.7 21.5 Missing 175.45 23 Missing 168.8 18.77 Missing 157.242 21.8 Missing 126.1 20.39 Missing 147.8 23 Missing 180 20.84 Missing 110 19 Missing 110 22.25 Missing