In a study conducted by the Department of Human Nutrition and Foods at Virginia Tech, the following data were recorded on sorbic acid residuals, in parts per million, in ham immediately after dipping in a sorbate solution and after 60 days of storage. Sorbic Acid Residuals in Ham Slice Before Storage After Storage 224 116 2 270 96 3 400 239 Assuming the populations to be normally distributed, 4 is there sufficient evidence, at the 0.05 level of significance, to say that the length of storage 444 329 590 437 6. 660 597 influences sorbic acid residual concentrations? 7 1400 689 8. 680 576
In a study conducted by the Department of Human Nutrition and Foods at Virginia Tech, the following data were recorded on sorbic acid residuals, in parts per million, in ham immediately after dipping in a sorbate solution and after 60 days of storage. Sorbic Acid Residuals in Ham Slice Before Storage After Storage 224 116 2 270 96 3 400 239 Assuming the populations to be normally distributed, 4 is there sufficient evidence, at the 0.05 level of significance, to say that the length of storage 444 329 590 437 6. 660 597 influences sorbic acid residual concentrations? 7 1400 689 8. 680 576
MATLAB: An Introduction with Applications
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Hypothesis Testing

Transcribed Image Text:5. In a study conducted by the Department of Human
Nutrition and Foods at Virginia Tech, the following
data were recorded on sorbic acid residuals, in parts
Sorbic Acid Residuals in Ham
Slice
Before Storage
After Storage
1
per million, in ham immediately after dipping in a
224
116
sorbate solution and after 60 days of storage.
2
270
96
3
400
239
Assuming the populations to be normally distributed,
is there sufficient evidence, at the 0.05 level of
significance, to say that the length of storage
influences sorbic acid residual concentrations?
4
444
329
5
590
437
6
660
597
7
1400
689
8
680
576
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