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).
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).
A First Course in Probability (10th Edition)
10th Edition
ISBN:9780134753119
Author:Sheldon Ross
Publisher:Sheldon Ross
Chapter1: Combinatorial Analysis
Section: Chapter Questions
Problem 1.1P: a. How many different 7-place license plates are possible if the first 2 places are for letters and...
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
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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