There has been concern for some time that nitrite present in cured meats may result in the formation of carcinogenic N-nitrosamines in the stomach by reaction with amines in the diet. It is possible to safely measure the amount of nitrosamine production in humans by administering a large dose of proline and measuring the level of N-nitroso-proline, a non-toxic reaction product, excreted in the urine. You decide to test the hypothesis that eating a reasonable amount of cured meat will increase the amount of nitrosation taking place in the stomach in the following way. Each of 6 subjects, who have been asked to avoid cured meats for the previous week, is given a dose of proline and the excretion of N-nitroso-proline is measured for 24 hours. Each subject is then fed a breakfast including 6 strips of bacon and a dose of proline; excretion of the nitrosated amino acid is again measured for 24 hours. You obtain the data listed below in the form (basal µg excreted, µg excreted after bacon).

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There has been concern for some time that nitrite present in cured meats may result in the
formation of carcinogenic N-nitrosamines in the stomach by reaction with amines in the diet. It
is possible to safely measure the amount of nitrosamine production in humans by administering
a large dose of proline and measuring the level of N-nitroso-proline, a non-toxic reaction
product, excreted in the urine. You decide to test the hypothesis that eating a reasonable
amount of cured meat will increase the amount of nitrosation taking place in the stomach in
the following way. Each of 6 subjects, who have been asked to avoid cured meats for the
previous week, is given a dose of proline and the excretion of N-nitroso-proline is measured for
24 hours. Each subject is then fed a breakfast including 6 strips of bacon and a dose of proline;
excretion of the nitrosated amino acid is again measured for 24 hours. You obtain the data
listed below in the form (basal µg excreted, µg excreted after bacon).
Data: (3.1,2.8)
(2.0,6.1)
(4.2,2.9)
(8.5,8.9)
(5.1,4.5)
1. What is the most appropriate statistical approach to test the hypothesis?
a. t-test for paired samples
b. t-test for unpaired samples
C. ANOVA
(1.1,6.0)
d. Mann-Whitney U test
e. Kruskal-Wallis test
2. Did bacon consumption significantly increase the excretion of the N-nitroso-proline?
Transcribed Image Text:There has been concern for some time that nitrite present in cured meats may result in the formation of carcinogenic N-nitrosamines in the stomach by reaction with amines in the diet. It is possible to safely measure the amount of nitrosamine production in humans by administering a large dose of proline and measuring the level of N-nitroso-proline, a non-toxic reaction product, excreted in the urine. You decide to test the hypothesis that eating a reasonable amount of cured meat will increase the amount of nitrosation taking place in the stomach in the following way. Each of 6 subjects, who have been asked to avoid cured meats for the previous week, is given a dose of proline and the excretion of N-nitroso-proline is measured for 24 hours. Each subject is then fed a breakfast including 6 strips of bacon and a dose of proline; excretion of the nitrosated amino acid is again measured for 24 hours. You obtain the data listed below in the form (basal µg excreted, µg excreted after bacon). Data: (3.1,2.8) (2.0,6.1) (4.2,2.9) (8.5,8.9) (5.1,4.5) 1. What is the most appropriate statistical approach to test the hypothesis? a. t-test for paired samples b. t-test for unpaired samples C. ANOVA (1.1,6.0) d. Mann-Whitney U test e. Kruskal-Wallis test 2. Did bacon consumption significantly increase the excretion of the N-nitroso-proline?
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