An article in Journal of Food Science (2001. Vol. 66, No. 3. pp. 472-477) studied potato spoilage based on different conditions of acidifie »xine (AO), which is a mixture of chlorite and chlorine diaxide. The data are shown below: AO Solution (ppm) % Spoilage 100 50 60 60 30 30 50 29 50 100 200 60 400 25 30 15 a) Do the AO solutions differ in the spoilage percentage? Use a = 0.05. There is v for significant differences in the spoilage percentage when using different AO solutions. b) Find the P-value of the test. Estimate the variability due to random error. P-value = - (Round your answer to three decimal places.) SE = - (Round your answer to the nearest integer.) c) Plot average spoilage against AO solution and interpret the results. Which AO solution would you recommend for use in practice? v AO solution will be used.
An article in Journal of Food Science (2001. Vol. 66, No. 3. pp. 472-477) studied potato spoilage based on different conditions of acidifie »xine (AO), which is a mixture of chlorite and chlorine diaxide. The data are shown below: AO Solution (ppm) % Spoilage 100 50 60 60 30 30 50 29 50 100 200 60 400 25 30 15 a) Do the AO solutions differ in the spoilage percentage? Use a = 0.05. There is v for significant differences in the spoilage percentage when using different AO solutions. b) Find the P-value of the test. Estimate the variability due to random error. P-value = - (Round your answer to three decimal places.) SE = - (Round your answer to the nearest integer.) c) Plot average spoilage against AO solution and interpret the results. Which AO solution would you recommend for use in practice? v AO solution will be used.
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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