30 30 42 35 22 33 31 29 19 23 Assume that the odor threshold for untrained noses is Normally distributed with o = 7 µg/L. Is there evi- dence that the mean threshold for untrained tasters is greater than 25 µg/L?
30 30 42 35 22 33 31 29 19 23 Assume that the odor threshold for untrained noses is Normally distributed with o = 7 µg/L. Is there evi- dence that the mean threshold for untrained tasters is greater than 25 µg/L?
MATLAB: An Introduction with Applications
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ISBN:9781119256830
Author:Amos Gilat
Publisher:Amos Gilat
Chapter1: Starting With Matlab
Section: Chapter Questions
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Transcribed Image Text:## Chapter 17: Tests of Significance: The Basics
### Odor Thresholds for Untrained Students
The sensitivity of consumers' noses may vary. Below are the DMS odor thresholds for 10 untrained students, measured in micrograms per liter (µg/L):
- 30, 30, 42, 35, 22, 33, 31, 29, 19, 23
Assuming that the odor threshold for untrained noses is normally distributed with a standard deviation (σ) of 7 µg/L, we pose the question:
**Is there evidence that the mean threshold for untrained tasters is greater than 25 µg/L?**
### Explanation
- **Data:** Represents the odor detection capability in µg/L for a group of untrained students.
- **Distribution:** The data is assumed to follow a normal distribution.
- **Standard Deviation (σ):** Given as 7 µg/L.
This setup can be used to perform a significance test to determine if the mean odor threshold is statistically greater than 25 µg/L.

Transcribed Image Text:### Understanding Odor Thresholds in Wine
**Sulfur Compounds and Odor Detection:**
Wine can sometimes have undesirable "off-odors" due to the presence of sulfur compounds. Winemakers aim to identify the odor threshold, which is the minimum concentration of a compound detectable by the human nose.
**Dimethyl Sulfide (DMS) Specifics:**
- The specific focus here is on dimethyl sulfide (DMS), a sulfur compound.
- The odor threshold for DMS among trained wine tasters is approximately 25 micrograms per liter of wine (µg/L).
- This highlights the sensitivity and training required for wine tasting and quality control.
**4-Step Process Indication:**
- The image includes a "4step" label, suggesting a structured method or framework related to the topic, though details on this process are not provided in the text itself.
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