In making bacterial counts on meat pies, samples are homogenized with a diluent and, after blending, are usually allowed to sit for a few minutes to permit foam to subside. In a study to determine whether the time after homogenization has any effect on the bacterial count, each of the 5 samples were subdivided into 8 subsamples and were randomly assigned to 4 times with 2 counts per time assay. The following data are the log counts.