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4. QUESTION A bakery in Cape Town would like to produce a koeksister that could be marketed to consumers that are health conscious. They experimented with 4 different fats to see which fat was least absorbed by the koeksisters during the deep-frying process. Each fat was used for six batches of one dozen koeksisters each, and the table shows the grams of fat absorbed by each batch of koeksisters g Fat Absorbed in Batch 64 72 68 77 56 95 Fat 1 72 13.34 Fat 2 78 91 97 82 85 77 85 7.77 Fat 3 75 93 78 71 63 76 76 9.88 Fat 4 55 66 49 64 70 68 62 8.22 S df MS F p-value Treatment 1636.5 545.4 5.41 0.0069 Error 2018.0 20 100.9 Total 3654.5 23 4.1 At the 0.05 level of significance, test whether the mean fat absorbed by the four different fats are significantly different. Interpret your results. (Ensure you use all the steps for your hypothesis test) 4.2 Given the table below, what can you conclude about the mean fat absorbed by the four different fats 95% Confidence Interval for š – žj Fat 1- Fat 2 -13 -29.2 3.2 Fat 1- Fat 3 -4 -20.2 12.2 Fat 1- Fat 4 10 -6.2 26.2 Fat 2 - Fat 3 9. -7.2 25.2 Fat 2 - Fat 4 23 6.8 39.2 Fat 3 - Fat 4 14 -2.2 30.2

4. QUESTION A bakery in Cape Town would like to produce a koeksister that could be marketed to consumers that are health conscious. They experimented with 4 different fats to see which fat was least absorbed by the koeksisters during the deep-frying process. Each fat was used for six batches of one dozen koeksisters each, and the table shows the grams of fat absorbed by each batch of koeksisters g Fat Absorbed in Batch 64 72 68 77 56 95 Fat 1 72 13.34 Fat 2 78 91 97 82 85 77 85 7.77 Fat 3 75 93 78 71 63 76 76 9.88 Fat 4 55 66 49 64 70 68 62 8.22 S df MS F p-value Treatment 1636.5 545.4 5.41 0.0069 Error 2018.0 20 100.9 Total 3654.5 23 4.1 At the 0.05 level of significance, test whether the mean fat absorbed by the four different fats are significantly different. Interpret your results. (Ensure you use all the steps for your hypothesis test) 4.2 Given the table below, what can you conclude about the mean fat absorbed by the four different fats 95% Confidence Interval for š – žj Fat 1- Fat 2 -13 -29.2 3.2 Fat 1- Fat 3 -4 -20.2 12.2 Fat 1- Fat 4 10 -6.2 26.2 Fat 2 - Fat 3 9. -7.2 25.2 Fat 2 - Fat 4 23 6.8 39.2 Fat 3 - Fat 4 14 -2.2 30.2

Linear Algebra: A Modern Introduction
Linear Algebra: A Modern Introduction
4th Edition
ISBN:9781285463247
Author:David Poole
Publisher:David Poole
Chapter2: Systems Of Linear Equations
Section2.4: Applications
Problem 28EQ
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4. QUESTION A bakery in Cape Town would like to produce a koeksister that could be marketed to consumers that are health conscious. They experimented with 4 different fats to see which fat was least absorbed by the koeksisters during the deep-frying process. Each fat was used for six batches of one dozen koeksisters each, and the table shows the grams of fat absorbed by each batch of koeksisters g Fat Absorbed in Batch Fat 1 64 72 68 77 56 95 72 13.34 78 91 97 82 85 Fat 2 77 85 7.77 Fat 3 75 71 63 76 76 9.88 Fat 4 55 66 49 64 70 68 62 8.22 S df MS F p-value Treatment 1636.5 545.4 5.41 0.0069 Error 2018.0 20 100.9 Total 3654.5 23 4.1 At the 0.05 level of significance, test whether the mean fat absorbed by the four different fats are significantly different. Interpret your results. (Ensure you use all the steps for your hypothesis test) 4.2 Given the table below, what can you conclude about the mean fat absorbed by the four different fats Xi – Xj 95% Confidence Interval for š¡ – x Fat 1- Fat 2 -13 -29.2 3.2 Fat 1- Fat 3 -4 -20.2 12.2 Fat 1- Fat 4 10 -6.2 26.2 Fat 2 - Fat 3 -7.2 25.2 Fat 2 - Fat 4 23 6.8 39.2 Fat 3 - Fat 4 14 -2.2 30.2
Transcribed Image Text:4. QUESTION A bakery in Cape Town would like to produce a koeksister that could be marketed to consumers that are health conscious. They experimented with 4 different fats to see which fat was least absorbed by the koeksisters during the deep-frying process. Each fat was used for six batches of one dozen koeksisters each, and the table shows the grams of fat absorbed by each batch of koeksisters g Fat Absorbed in Batch Fat 1 64 72 68 77 56 95 72 13.34 78 91 97 82 85 Fat 2 77 85 7.77 Fat 3 75 71 63 76 76 9.88 Fat 4 55 66 49 64 70 68 62 8.22 S df MS F p-value Treatment 1636.5 545.4 5.41 0.0069 Error 2018.0 20 100.9 Total 3654.5 23 4.1 At the 0.05 level of significance, test whether the mean fat absorbed by the four different fats are significantly different. Interpret your results. (Ensure you use all the steps for your hypothesis test) 4.2 Given the table below, what can you conclude about the mean fat absorbed by the four different fats Xi – Xj 95% Confidence Interval for š¡ – x Fat 1- Fat 2 -13 -29.2 3.2 Fat 1- Fat 3 -4 -20.2 12.2 Fat 1- Fat 4 10 -6.2 26.2 Fat 2 - Fat 3 -7.2 25.2 Fat 2 - Fat 4 23 6.8 39.2 Fat 3 - Fat 4 14 -2.2 30.2
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