Please use the accompanying Excel data set or accompanying Text file data set when completing the following exercise. An article in Journal of Food Science (2001, Vol. 66, No. 3, pp. 472-477) studied potato spoilage based on different conditions of acidified oxine (AO), which is a mixture of chlorite and chlorine dioxide. The data are shown below: AO Solution (ppm) % Spoilage 50 100 50 60 100 60 30 30 200 60 50 29 400 25 30 15 (a) Do the AO solutions differ in the spoilage percentage? Use a = 0.05. There is v for significant differences in the spoilage percentage when using different AO solutions. (b) Find the P-value of the test. Estimate the variability due to random error. P-value = i . (Round your answer to three decimal places.) MSE = i (Round your answer to the nearest integer.) (c) Plot average spoilage against AO solution and interpret the results. Which AO solution would you recommend for use in practice? AO solution will be used.
Please use the accompanying Excel data set or accompanying Text file data set when completing the following exercise. An article in Journal of Food Science (2001, Vol. 66, No. 3, pp. 472-477) studied potato spoilage based on different conditions of acidified oxine (AO), which is a mixture of chlorite and chlorine dioxide. The data are shown below: AO Solution (ppm) % Spoilage 50 100 50 60 100 60 30 30 200 60 50 29 400 25 30 15 (a) Do the AO solutions differ in the spoilage percentage? Use a = 0.05. There is v for significant differences in the spoilage percentage when using different AO solutions. (b) Find the P-value of the test. Estimate the variability due to random error. P-value = i . (Round your answer to three decimal places.) MSE = i (Round your answer to the nearest integer.) (c) Plot average spoilage against AO solution and interpret the results. Which AO solution would you recommend for use in practice? AO solution will be used.
Calculus For The Life Sciences
2nd Edition
ISBN:9780321964038
Author:GREENWELL, Raymond N., RITCHEY, Nathan P., Lial, Margaret L.
Publisher:GREENWELL, Raymond N., RITCHEY, Nathan P., Lial, Margaret L.
Chapter12: Probability
Section12.3: Conditional Probability; Independent Events; Bayes' Theorem
Problem 81E
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Transcribed Image Text:Please use the accompanying Excel data set or accompanying Text file data set when completing the following exercise.
An article in Journal of Food Science (2001, Vol. 66, No. 3, pp. 472-477) studied potato spoilage based on different conditions of acidified
oxine (AO), which is a mixture of chlorite and chlorine dioxide. The data are shown below:
AO Solution (ppm) % Spoilage
50
100 50 60
100
60 30 30
200
60
50 29
400
25
30 15
(a) Do the AO solutions differ in the spoilage percentage? Use a = 0.05.
There is
for significant differences in the spoilage percentage when using different AO solutions.
(b) Find the P-value of the test. Estimate the variability due to random error.
P-value = i
(Round your answer to three decimal places.)
MSE = i
. (Round your answer to the nearest integer.)
(c) Plot average spoilage against AO solution and interpret the results. Which AO solution would you recommend for use in practice?
AO solution will be used.
(d) Analyze the residual plots to determine model adequacy.
Does the assumption of normality seem reasonable?
Does the assumption of constant variance seem reasonable?
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