The Effect Of Flavor On The Decision Making Process

From the above output, we can see that the p-value is 0.000186, which is smaller than 0.05 (if we select a 0.05 significance level).

Statistical analysis was performed with results as follows: the mean, or average number of candies per bag, was 55.648. The standard deviation, a measure of variance, was 2.8689. This means that the number of candies per bag can vary up to three candies. A histogram, a graph showing how the frequency of the data was distributed, was done to determine the characteristics of the data. The histogram appeared to be skewed to the left (negatively skewed). This means the data was not uniform.

The purpose of this experiment was to test multiple brands of popcorn under the same setting in order to conclude which one statistically popped the most kernels. I tested the butter flavor of Orville Redenbacher, Wal-mart’s Great Value brand, and Pop Weavers. The different bags of popcorn were popped in the same microwave for the same amount of time, 3 minutes and 15 seconds. Then, the popped corn was counted, as well as the un-popped kernels, in order to determine a ratio, and then I recorded the results in the data table. I repeated these steps two more times for a total of 3 trails for each brand. Then I compared the ratios of all the bags to determine which brand yielded the most popped corn. The statistical technique used to evaluate the data was to find a ratio between the number of kernels in the bottom of the bowl and the number of popped kernels. To find this, I divided the number of the actual popped corns by the total number of kernels left in the bottom of the bowl. The ratios and percent were then compared. Once all my results were in the data table, I averaged the 3 trials for each brand of popcorn.

A. Is sample E most likely to be steak, bread, or butter? Justify your answer.

We bought our Skittles from various stores. We then grouped the Skittles by flavor and documented how many of each flavor each individual bag contained. To be proficient we tested twenty of the regular sized Skittles packs and fifty-five of the fun sized packs. This gave us more than enough information to draw an accurate conclusion. To test our hypothesis, we found the P-value of each flavor for both size packs. Based off the P-values, we were able to determine if there is sufficient evidence to support our belief and Wrigley’s

The purpose of this project is to experiment if smell affects taste. In the hypothesis it is stated that when the nose is plugged the taste of a jellybean will

Because the p-value of .035 is less than the significance level of .05, I will reject the null hypothesis at 5% level.

Testing allows the p-value that represents the probability showing that results are unlikely to occur by chance. A p-value of 5% or lower is statistically significant. The p value helps in minimizing Type I or Type II errors in the dataset that can often occur when the p value is more than the significance level. The p value can help in stopping the positive and negative correlation between the dataset to reject the null hypothesis and to determine if there is statistical significance in the hypothesis. Understanding the p value is very important in helping researchers to determine the significance of the effect of their experiment and variables for other researchers

P-value represents a decimal between 1.0 to below .01. Unfortunately, the level of commonly accepted p-value is 0.05. The level of frequency of P>0.05 means that there is one in twenty chance that the whole study is just accidental. In other words, that there is one in twenty chance that a result may be positive in spite of having no actual relationship. This value is an estimate of the probability that the result has occurred by statistical accident. Thus, a small value of P represents a high level of statistical significance and vice

Author repeated the same experiment with another person, but the juice was poured by the author in SW and TS is of same volume. It is noticed that people have the tendency to choose SW more likely than TS.

Receptor proteins recognize bitter-tasting compounds on the surface of taste cells. There are approximately 30 genes for different bitter taste receptors. The gene for the PTC taste receptor, TAS2R38, was identified in 2003. Sequencing identified three nucleotide positions that vary within the human population (Kim et al.); each variable position is termed a single nucleotide polymorphism (SNP). One specific combination of the three SNPs, termed a haplotype, correlates most strongly with tasting ability. In this lab, non-tasters (homozygous recessive, tt) can determine their genotype without having to run the PCR and electrophoresis because non-taster gene is recessive. Thus, the only way for them to express recessive phenotype is to have the tt alleles of

Conclusion : Fails to reject the null hypothesis. The sample does not provide enough evidence to support the claim that mean is significantly different from 12 .

There were three hypotheses of the experiment. The first was, “we expect that demographic factors will predict the importance of taste, nutrition, cost, convenience, and weight control to individual persons”. This means that they (the scientist involved) believed that the personal characteristics (age, gender, income, and race) will affect the flavor of food, benefits

With a P-value of 0.00, we have a strong level of significance. No additional information is needed to ensure that the data given is accurate.

In order to obtain a random sample, three bags of M&Ms were purchased from different locations. Each bag of M&Ms was a 1.69oz bag that was the standard plain version of the candy. The M&Ms were then sorted by color and this data was collected and compiled. These results were also added to a larger sample