Milk has a pHpH of 6.7, which is slightly acidic. Cheese makers add a culture to milk to lower the pHpH, making it more acidic and turning it into cheese. A manufacturer is experimenting with a new culture that claims to produce a pHpH of 5.2, which is perfect for cheddar cheese. A set of 50 test batches resulted in an average pHpH of 5.11. A one-sample tt-test was conducted to investigate whether there is evidence that the mean pHpH is different from 5.2. The test resulted in a pp-value of 0.018. a)The probability that the true pHpH is equal to 5.2 is 0.018. b)The probability that the true pHpH is different from 5.2 is 0.018. c)The probability of observing a sample mean of 5.11 or less is 0.018 if the true mean is 5.2. d)The probability of observing a sample mean of 5.11 or more is 0.018 if the true mean is 5.2. e)The probability of observing a sample mean of 5.11 or less, or of 5.29 or more, is 0.018 if the true mean is 5.2.
Milk has a pHpH of 6.7, which is slightly acidic. Cheese makers add a culture to milk to lower the pHpH, making it more acidic and turning it into cheese. A manufacturer is experimenting with a new culture that claims to produce a pHpH of 5.2, which is perfect for cheddar cheese. A set of 50 test batches resulted in an average pHpH of 5.11. A one-sample tt-test was conducted to investigate whether there is evidence that the
a)The
b)The probability that the true pHpH is different from 5.2 is 0.018.
c)The probability of observing a sample mean of 5.11 or less is 0.018 if the true mean is 5.2.
d)The probability of observing a sample mean of 5.11 or more is 0.018 if the true mean is 5.2.
e)The probability of observing a sample mean of 5.11 or less, or of 5.29 or more, is 0.018 if the true mean is 5.2.
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