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A particular brand of diet margarine was analyzed to determine the level of polyunsaturated fatty acid (in percentages). A sample of six packages resulted in the following data: 16.8, 17.2, 17.4, 16.9, 16.5, 17.1 Use the sign test to test Ho: u = 17.0 versus H: u + 17.0 with a = 0.05. Match the answers. v Parameter of interest: a. P.value corresponding to r* is less than or equal to a = 0.05 v Test Statistic: b. P- value = P(R+> 3I when p =0.5) 0.5 v Reject Null Hypothesis if: c. Fail to reject null hypothesis. Not enough evidence to conclude there is difference in median. v Computations: v Conclusion: d. Mean of margarine fat content e. P-value corresponding to r is less than or equal to a = 0.05 f. Reject null hypothesis. There is evidence to conclude that the mean is different. g. P - value = 2P (R+ > 3 I when p =0.5) 1 h.r-= 3 i. Median of margarine fat content j. r+= 3

A particular brand of diet margarine was analyzed to determine the level of polyunsaturated fatty acid (in percentages). A sample of six packages resulted in the following data: 16.8, 17.2, 17.4, 16.9, 16.5, 17.1 Use the sign test to test Ho: u = 17.0 versus H: u + 17.0 with a = 0.05. Match the answers. v Parameter of interest: a. P.value corresponding to r* is less than or equal to a = 0.05 v Test Statistic: b. P- value = P(R+> 3I when p =0.5) 0.5 v Reject Null Hypothesis if: c. Fail to reject null hypothesis. Not enough evidence to conclude there is difference in median. v Computations: v Conclusion: d. Mean of margarine fat content e. P-value corresponding to r is less than or equal to a = 0.05 f. Reject null hypothesis. There is evidence to conclude that the mean is different. g. P - value = 2P (R+ > 3 I when p =0.5) 1 h.r-= 3 i. Median of margarine fat content j. r+= 3

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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A particular brand of diet margarine was analyzed to determine the level of polyunsaturated fatty acid (in percentages). A sample of six packages resulted in the following data: 16.8, 17.2, 17.4, 16.9, 16.5, 17.1 Use the sign test to test Ho: ñ = 17.0 versus H: ñ # 17.0 with a = 0.05. Match the answers. v Parameter of interest: a. P.value corresponding to r* is less than or equal to a = 0.05 v Test Statistic: b. P – value = P(R+> 3I when p =0.5) 0.5 v Reject Null Hypothesis if: c. Fail to reject null hypothesis. Not enough evidence to conclude there is difference in median. v Computations: v Conclusion: d. Mean of margarine fat content e. P-value corresponding to r is less than or equal to a = 0.05 f. Reject null hypothesis. There is evidence to conclude that the mean is different. g. P – value = 2P (R+ > 3 l when p =0.5) = 1 h.r-= 3 i. Median of margarine fat content j. += 3
Transcribed Image Text:A particular brand of diet margarine was analyzed to determine the level of polyunsaturated fatty acid (in percentages). A sample of six packages resulted in the following data: 16.8, 17.2, 17.4, 16.9, 16.5, 17.1 Use the sign test to test Ho: ñ = 17.0 versus H: ñ # 17.0 with a = 0.05. Match the answers. v Parameter of interest: a. P.value corresponding to r* is less than or equal to a = 0.05 v Test Statistic: b. P – value = P(R+> 3I when p =0.5) 0.5 v Reject Null Hypothesis if: c. Fail to reject null hypothesis. Not enough evidence to conclude there is difference in median. v Computations: v Conclusion: d. Mean of margarine fat content e. P-value corresponding to r is less than or equal to a = 0.05 f. Reject null hypothesis. There is evidence to conclude that the mean is different. g. P – value = 2P (R+ > 3 l when p =0.5) = 1 h.r-= 3 i. Median of margarine fat content j. += 3
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