Champagne is best when the bubbles are concentrated in the wine. A group of scientists compared gentle and splashing pouring methods for champagne by measuring the amount of bubbles in each glass of champagne poured two different ways at three different temperatures. The following data present the pattern of results obtained in the study. Chane of temperature

40 46 52
Gentle pour n=10 n=10 n=10
M=7 M=3 M=2
SS=64 SS=57 SS=47

Splashing pour n=10 n=10 n=10
M=5 M=1 M=0
SS=56 SS=54 SS=46

Required:
a. Use a two-factor ANOVA with α= 0.05 to evaluate the mean differences.
b. Briefly explain how temperature and pouring influence the bubbles in champagne according to this pattern of results.