EBK OPERATIONS MANAGEMENT
14th Edition
ISBN: 9781260718447
Author: Stevenson
Publisher: MCG COURSE
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Chapter 10, Problem 6P
Summary Introduction
To determine: The upper and lower control limits for the fraction and decide if the process is in control.
Introduction: Quality is a measure of excellence or a state of being free from deficiencies, defects and important variations. It is obtained by consistent and strict commitment to certain standards to attain uniformity of a product to satisfy consumers’ requirement.
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A medical facility does MRI scans for sports injuries. Occasionally a test yields inconclusive result and must be repeated. Using the following 15 sample results for the number of retests in n = 150 observations each, determine the control limits for the proportion of retests. Use three sigma (standard deviations) limits. Is the process in control? Why/why not?
(Round answers to 4 decimal places.)
A pharmaceutical company producing vitamin capsules desires a proportion of calcium content between 40 and 55 ppm. A random sample of 20 capsules chosen from the output yields a sample mean calcium content of 44 ppm with a standard deviation of 3 ppm. Find the natural tolerance limits of the process. If the process is in control at the present values of its parameters, what proportion of the output will be nonconforming, assuming a normal distribution of the characteristic? Answer letters a, b, and c.
a. Find the Cp index. Comment on the ability of the process to meet specifications.
b. What proportion of the specification range is used up by the process?
c. If it is easier to change the process mean than to change its variability, to what value should the process mean be set to minimize the proportion of nonconforming product?
Rosters Chicken advertises " lite" chicken with 30% fewer calories than standard chicken. When the process for "lite" chicken breast production is in control, the average chicken breast contains 420 calories, and the standard deviation in caloric content of the chicken breast population is 25 calories. Rosters wants to design an x-chart to monitor the caloric content of chicken breasts, where 25 chicken breasts would be chosen at random to form each sample.a) What are the lower and upper control limits for th.is chart if these limits are chosen to be four standard deviations from the target?b) What a re the limits with three standard deviations from the target?
Chapter 10 Solutions
EBK OPERATIONS MANAGEMENT
Ch. 10.2 - Prob. 1.1RQCh. 10.2 - Prob. 1.2RQCh. 10.4 - Prob. 1.1RQCh. 10.4 - Prob. 1.2RQCh. 10 - Prob. 1DRQCh. 10 - Prob. 2DRQCh. 10 - Prob. 3DRQCh. 10 - Prob. 4DRQCh. 10 - Prob. 5DRQCh. 10 - Prob. 6DRQ
Ch. 10 - Prob. 7DRQCh. 10 - Prob. 8DRQCh. 10 - Prob. 9DRQCh. 10 - Prob. 10DRQCh. 10 - Prob. 11DRQCh. 10 - Prob. 12DRQCh. 10 - Prob. 13DRQCh. 10 - Prob. 14DRQCh. 10 - Prob. 15DRQCh. 10 - Prob. 16DRQCh. 10 - Prob. 1TSCh. 10 - Prob. 2TSCh. 10 - Prob. 3TSCh. 10 - Prob. 1CTECh. 10 - Prob. 2CTECh. 10 - Prob. 3CTECh. 10 - Prob. 4CTECh. 10 - Prob. 1PCh. 10 - Prob. 2PCh. 10 - Prob. 3PCh. 10 - Prob. 4PCh. 10 - Prob. 5PCh. 10 - Prob. 6PCh. 10 - Prob. 7PCh. 10 - Prob. 8PCh. 10 - Prob. 9PCh. 10 - Prob. 10PCh. 10 - Prob. 11PCh. 10 - Prob. 12PCh. 10 - Prob. 13PCh. 10 - Prob. 14PCh. 10 - Prob. 15PCh. 10 - Prob. 16PCh. 10 - Prob. 17PCh. 10 - A production process consists of a three-step...Ch. 10 - Prob. 19PCh. 10 - Prob. 20PCh. 10 - Prob. 21PCh. 10 - Prob. 22PCh. 10 - Prob. 23PCh. 10 - Prob. 24PCh. 10 - Prob. 25PCh. 10 - Prob. 26PCh. 10 - Prob. 27PCh. 10 - Prob. 28PCh. 10 - Prob. 29PCh. 10 - Prob. 1.1CQCh. 10 - Prob. 2.1CQCh. 10 - Prob. 2.2CQCh. 10 - Prob. 2.3CQCh. 10 - Prob. 2.4CQ
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