Per the USA Food and Drug Administration, frozen custard must contain 1.4% egg yolk solids and at least 10% milkfat. If the percentage of egg yolk solids is less than 1.4%, then it legally must be called ice cream. A food chemist is hired on a potential suspicion that Culver’s frozen custard does not meet the legal definition across all their locations, so he decides to sample the vanilla custard at 50 different locations across Wisconsin. The sample mean percentage of egg yolk solids is 1.2%, with a sample standard deviation of 0.5%. (a) Find a 95% confidence interval for the true mean percentage of egg yolk solids for Culver’s vanilla custard. (You should be using the confidence interval for the mean here, not the proportion.) Use the normal distribution. (b)If we were to setup a hypothesis test for this situation regarding egg yolk solids, what would the null and alternative hypotheses be? (c) What would be a Type I error in this situation? Put your answer in context. (d) What would be a Type II error in this situation? Put your answer in context.
Per the USA Food and Drug Administration, frozen custard must contain 1.4% egg yolk solids and at least 10% milkfat. If the percentage of egg yolk solids is less than 1.4%, then it legally must be called ice cream. A food chemist is hired on a potential suspicion that Culver’s frozen custard does not meet the legal definition across all their locations, so he decides to sample the vanilla custard at 50 different locations across Wisconsin. The sample mean percentage of egg yolk solids is 1.2%, with a sample standard deviation of 0.5%. (a) Find a 95% confidence interval for the true mean percentage of egg yolk solids for Culver’s vanilla custard. (You should be using the confidence interval for the mean here, not the proportion.) Use the normal distribution. (b)If we were to setup a hypothesis test for this situation regarding egg yolk solids, what would the null and alternative hypotheses be? (c) What would be a Type I error in this situation? Put your answer in context. (d) What would be a Type II error in this situation? Put your answer in context.
Glencoe Algebra 1, Student Edition, 9780079039897, 0079039898, 2018
18th Edition
ISBN:9780079039897
Author:Carter
Publisher:Carter
Chapter10: Statistics
Section10.6: Summarizing Categorical Data
Problem 30PPS
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Per the USA Food and Drug Administration, frozen custard must contain 1.4% egg yolk solids and at least 10% milkfat. If the percentage of egg yolk solids is less than 1.4%, then it legally must be called ice cream. A food chemist is hired on a potential suspicion that Culver’s frozen custard does not meet the legal definition across all their locations, so he decides to sample the vanilla custard at 50 different locations across Wisconsin. The sample mean percentage of egg yolk solids is 1.2%, with a sample standard deviation of 0.5%.
(a) Find a 95% confidence interval for the true mean percentage of egg yolk solids for Culver’s vanilla custard. (You should be using the confidence interval for the mean here, not the proportion.) Use the normal distribution.
(b)If we were to setup a hypothesis test for this situation regarding egg yolk solids, what would the null and alternative hypotheses be?
(c) What would be a Type I error in this situation? Put your answer in context.
(d) What would be a Type II error in this situation? Put your answer in context.
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