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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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When a lemon odor was present, customers lingered for these times: 78 104 74 75 112 88 105 97 101 89 88 73 94 63 83 108 91 88 83 106 108 60 96 94 56 90 113 97 of (a) Examine both samples. Does it appear that use two-sample t procedures is justified? Do the sample means suggest that a lemon odor changes the aver- age length of stay? (b) Does a lemon odor influence the length of time customers stay in the restaurant? State hypotheses, carry out a t test, and report your conclusions.
Transcribed Image Text:When a lemon odor was present, customers lingered for these times: 78 104 74 75 112 88 105 97 101 89 88 73 94 63 83 108 91 88 83 106 108 60 96 94 56 90 113 97 of (a) Examine both samples. Does it appear that use two-sample t procedures is justified? Do the sample means suggest that a lemon odor changes the aver- age length of stay? (b) Does a lemon odor influence the length of time customers stay in the restaurant? State hypotheses, carry out a t test, and report your conclusions.
21.38 Do good smells bring good business? In Exercise 21.9, you examined the effects of a lavender odor on customer behavior in a small restaurant. Lavender is a relaxing odor. The researchers also looked at the effects of lemon, a stimulating odor. The design of the study is described in Exercise 21.9. Here are the times in minutes that customers spent in the restaurant when no odor was present: m ODORS3 103 68 79 106 72 121 92 84 72 92 85 69 73 87 109 115 91 84 76 96 107 98 92 107 93 118 87 101 75 86
Transcribed Image Text:21.38 Do good smells bring good business? In Exercise 21.9, you examined the effects of a lavender odor on customer behavior in a small restaurant. Lavender is a relaxing odor. The researchers also looked at the effects of lemon, a stimulating odor. The design of the study is described in Exercise 21.9. Here are the times in minutes that customers spent in the restaurant when no odor was present: m ODORS3 103 68 79 106 72 121 92 84 72 92 85 69 73 87 109 115 91 84 76 96 107 98 92 107 93 118 87 101 75 86
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