Tomato as a taste modifier. Miraculin is a protein naturally produced in a rare tropical fruit that can convert a sour taste into a sweet taste. Refer to the Plant Science (May 201 0) investigation of the ability of a hybrid tomato plant to produce miraculin, Exercise 4.99 (p. 239). Recall that the amount x of miraculin produced in the plant had a mean of 105.3 micrograms per gram of fresh weight with a standard deviation of 8.0. Consider a random sample of n = 64 hybrid tomato plants and let
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