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State the null and alternative hypotheses to determine if the average number of hours until spoilage begins differs for the preservatives A and B. Assume population variances are equal. Calculate the pooled variance and the value of the test statistic. t: Determine the rejection region at a = .05 and write the proper conclusion. Rejection region: Decision: Conclusion:

State the null and alternative hypotheses to determine if the average number of hours until spoilage begins differs for the preservatives A and B. Assume population variances are equal. Calculate the pooled variance and the value of the test statistic. t: Determine the rejection region at a = .05 and write the proper conclusion. Rejection region: Decision: Conclusion:

Glencoe Algebra 1, Student Edition, 9780079039897, 0079039898, 2018
Glencoe Algebra 1, Student Edition, 9780079039897, 0079039898, 2018
18th Edition
ISBN:9780079039897
Author:Carter
Publisher:Carter
Chapter10: Statistics
Section10.4: Distributions Of Data
Problem 19PFA
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A FOOD PROCESSOR WANTS TO COMPARE TWO PRESERVATIVES FOR THEIR EFFECTS ON RETARDING SPOILAGE. SUPPOSE 16 CUTS OF FRESH MEAT ARE TREATED WITH PRESERVATIVE A AND 16 ARE TREATED WITH PRESERVATIVE B, AND THE NUMBER OF HOURS UNTIL SPOILAGE BEGINS IS RECORDED FOR EACH OF THE 32 CUTS OF MEAT. THE RESULTS ARE SUMMARIZED IN THE TABLE BELOW 4.1 4.2 4.3 Sample Mean Sample Standard Deviation Preservative A 108.7 hours t: 10.5 hours Preservative B 98.7 hours 13.6 hours State the null and alternative hypotheses to determine if the average number of hours until spoilage begins differs for the preservatives A and B. Assume population variances are equal. Calculate the pooled variance and the value of the test statistic. Determine the rejection region at a= .05 and write the proper conclusion. Rejection region: Decision: Conclusion:
Transcribed Image Text:A FOOD PROCESSOR WANTS TO COMPARE TWO PRESERVATIVES FOR THEIR EFFECTS ON RETARDING SPOILAGE. SUPPOSE 16 CUTS OF FRESH MEAT ARE TREATED WITH PRESERVATIVE A AND 16 ARE TREATED WITH PRESERVATIVE B, AND THE NUMBER OF HOURS UNTIL SPOILAGE BEGINS IS RECORDED FOR EACH OF THE 32 CUTS OF MEAT. THE RESULTS ARE SUMMARIZED IN THE TABLE BELOW 4.1 4.2 4.3 Sample Mean Sample Standard Deviation Preservative A 108.7 hours t: 10.5 hours Preservative B 98.7 hours 13.6 hours State the null and alternative hypotheses to determine if the average number of hours until spoilage begins differs for the preservatives A and B. Assume population variances are equal. Calculate the pooled variance and the value of the test statistic. Determine the rejection region at a= .05 and write the proper conclusion. Rejection region: Decision: Conclusion:
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