Student Solutions Manual for Devore's Probability and Statistics for Engineering and the Sciences, 9th
9th Edition
ISBN: 9798214004020
Author: Jay L. Devore
Publisher: Cengage Learning US
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Textbook Question
Chapter 9.2, Problem 18E
Which way of dispensing champagne, the traditional vertical method or a tilted beer-like pour, preserves more of the tiny gas bubbles that improve flavor and aroma? The following data was reported in the article “On the Losses of Dissolved CO2 during Champagne Serving” (J. Agr. Food Chem., 2010: 8768–8775).
| Temp (°C) | Type of Pour | n | SD | |
| 18 | Traditional | 4 | 4.0 | .5 |
| 18 | Slanted | 4 | 3.7 | .3 |
| 12 | Traditional | 4 | 3.3 | .2 |
| 12 | Slanted | 4 | 2.0 | .3 |
Assume that the sampled distributions are normal.
a. Carry out a test at significance level .01 to decide whether true average CO2 loss at 18 °C for the traditional pour differs from that for the slanted pour.
b. Repeat the test of hypotheses suggested in (a) for the 12° temperature. Is the conclusion different from that for the 18° temperature? Note: The 12° result was reported in the popular media.
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Chapter 9 Solutions
Student Solutions Manual for Devore's Probability and Statistics for Engineering and the Sciences, 9th
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