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A nut producing company decides to explore the possibility of launching a new range of light almond. For his study a new variety of almond is believed to contain less fat than the commonly used one. An analysis of the fat content of the five samples of both varieties is done to confirm the hypothesis. The results are: Usual Varlety 27.0 26.7 27.3 27.2 27.1 26.8 New Variety 26.8 27.0 26.9 27.1 Can we assure, with 5% level of significance, that the new variety has less fat than the usual one? Assume a difference of 0.1% is negligible.

A nut producing company decides to explore the possibility of launching a new range of light almond. For his study a new variety of almond is believed to contain less fat than the commonly used one. An analysis of the fat content of the five samples of both varieties is done to confirm the hypothesis. The results are: Usual Varlety 27.0 26.7 27.3 27.2 27.1 26.8 New Variety 26.8 27.0 26.9 27.1 Can we assure, with 5% level of significance, that the new variety has less fat than the usual one? Assume a difference of 0.1% is negligible.

MATLAB: An Introduction with Applications
MATLAB: An Introduction with Applications
6th Edition
ISBN:9781119256830
Author:Amos Gilat
Publisher:Amos Gilat
Chapter1: Starting With Matlab
Section: Chapter Questions
Problem 1P
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UPVOTE WILL BE GIVEN. Solve in 2 decimal places. No long explanation needed. Box the final answer.
A nut producing company decides to explore the possibility of launching a new range of light almond. For his study a new variety of almond is believed to contain less fat than the commonly used one. An analysis of the fat content of the five samples of both varieties is done to confirm the hypothesis. The results are: 27.2 27.1 Usual Varlety 27.0 26.7 27.3 New Variety 26.8 27.0 26.9 27.1 26.8 Can we assure, with 5% level of significance, that the new variety has less fat than the usual one? Assume a difference of 0.1% is negligible.
Transcribed Image Text:A nut producing company decides to explore the possibility of launching a new range of light almond. For his study a new variety of almond is believed to contain less fat than the commonly used one. An analysis of the fat content of the five samples of both varieties is done to confirm the hypothesis. The results are: 27.2 27.1 Usual Varlety 27.0 26.7 27.3 New Variety 26.8 27.0 26.9 27.1 26.8 Can we assure, with 5% level of significance, that the new variety has less fat than the usual one? Assume a difference of 0.1% is negligible.
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