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
6th Edition
ISBN:9781119256830
Author:Amos Gilat
Publisher:Amos Gilat
Chapter1: Starting With Matlab
Section: Chapter Questions
Problem 1P
Related questions
Question
![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](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2Fb8d986a3-5d5a-40c4-a352-b92bbb6492bb%2F7d73fd69-12d9-4efc-8ea0-61daeb9b7feb%2F4v0vgzs_processed.jpeg&w=3840&q=75)
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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