Please no written by hand solutions The use of preservatives by food processors has become a controversial issue. Suppose two preservatives are extensively tested and determined safe for use in meats. A processor wants to compare the preservatives for their effects on retarding spoilage. Suppose 15 cuts of fresh meat are treated with preservative I and 16 are treated with preservative II, and the number of hours until spoilage begins is recorded for each of the 31 cuts of meat. The results are summarized in the table below. Preservative I Preservative II x-barI = 106.4 hours x-bar II = 96.54 hours SI = 10.3 hours SII = 13.4 hours Referring to Table 3, state the null and alternative hypotheses for testing if the population variances differ for preservatives I and II. A.) H0: σI² – σII² ≥ 0 versus H1: σI² – σII² < 0 B.) H0: σI² – σII² ≤ 0 versus H1: σI² – σII² > 0 C.) H0: σI² – σII² = 0 versus H1: σI² – σII² ≠ 0 D.) H0: σI² – σII² ≠ 0 versus H1: σI² – σII² = 0
Please no written by hand solutions
The use of preservatives by food processors has become a controversial issue. Suppose two preservatives are extensively tested and determined safe for use in meats. A processor wants to compare the preservatives for their effects on retarding spoilage. Suppose 15 cuts of fresh meat are treated with preservative I and 16 are treated with preservative II, and the number of hours until spoilage begins is recorded for each of the 31 cuts of meat. The results are summarized in the table below.
Preservative I Preservative II
x-barI = 106.4 hours x-bar II = 96.54 hours
SI = 10.3 hours SII = 13.4 hours
Referring to Table 3, state the null and alternative hypotheses for testing if the population variances differ for preservatives I and II.
A.) H0: σI² – σII² ≥ 0 versus H1: σI² – σII² < 0
B.) H0: σI² – σII² ≤ 0 versus H1: σI² – σII² > 0
C.) H0: σI² – σII² = 0 versus H1: σI² – σII² ≠ 0
D.) H0: σI² – σII² ≠ 0 versus H1: σI² – σII² = 0
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