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Question-4 a. Natural cork in juice bottles is subject to deterioration, and as a result juice in such bottles may experience contamination, in a testing of commercial juice bottles, 16 of 91 bottles were considered spoiled to some extent by cork associated characteristics. Test that the true proportion of all commercial bottles considered spoiled = 0.15 against that the true proportion of all commercial bottles considered spoiled exceeded 0.15 at level of significance of 0.10. What number of spoiled bottles exceeded to make this null hypothesis is rejected.

Question-4 a. Natural cork in juice bottles is subject to deterioration, and as a result juice in such bottles may experience contamination, in a testing of commercial juice bottles, 16 of 91 bottles were considered spoiled to some extent by cork associated characteristics. Test that the true proportion of all commercial bottles considered spoiled = 0.15 against that the true proportion of all commercial bottles considered spoiled exceeded 0.15 at level of significance of 0.10. What number of spoiled bottles exceeded to make this null hypothesis is rejected.

Big Ideas Math A Bridge To Success Algebra 1: Student Edition 2015
Big Ideas Math A Bridge To Success Algebra 1: Student Edition 2015
1st Edition
ISBN:9781680331141
Author:HOUGHTON MIFFLIN HARCOURT
Publisher:HOUGHTON MIFFLIN HARCOURT
Chapter4: Writing Linear Equations
Section: Chapter Questions
Problem 14CR
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Question-4 a. Natural cork in juice bottles is subject to deterioration, and as a result juice in such bottles may experience contamination, in a testing of commercial juice bottles, 16 of 91 bottles were considered spoiled to some extent by cork associated characteristics. Test that the true proportion of all commercial bottles considered spoiled = 0.15 against that the true proportion of all commercial bottles considered spoiled exceeded 0.15 at level of significance of 0.10. What number of spoiled bottles exceeded to make this null hypothesis is rejected.
Transcribed Image Text:Question-4 a. Natural cork in juice bottles is subject to deterioration, and as a result juice in such bottles may experience contamination, in a testing of commercial juice bottles, 16 of 91 bottles were considered spoiled to some extent by cork associated characteristics. Test that the true proportion of all commercial bottles considered spoiled = 0.15 against that the true proportion of all commercial bottles considered spoiled exceeded 0.15 at level of significance of 0.10. What number of spoiled bottles exceeded to make this null hypothesis is rejected.
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