Which way of dispensing champagne, the traditional vertical method or a tilted beer-like pour, preserves more of the tiny gas bubbles that improve flavor and aroma? The following data was reported in an article. Temp (°C) Type of Pour n Mean (g/L) SD 18 4 0.5 18 Traditional Slanted Traditional 4 12 4 12 Slanted 4 Assume that the sampled distributions are normal. USE SALT P-value = 4.0 3.7 3.4 2.0 0.4 0.2 0.3 (a) Carry out a test at significance level 0.01 to decide whether true average CO₂ loss at 18°C for the traditional pour differs from that for the slanted pour. (Use ₁ for the traditional pour and ₂ for the slanted pour.) State the relevant hypotheses. о но H1 - H2=0 H₂: H₁ - H₂> 0 о но H1-12=0 Hai H1 - H₂ #0 ọ Hoi Hy Hy 20 Ha: H1 - H2 - 0 Ọ Hoi Hy Hy = 0 На Н2 - H2 ко Hoi H₁ H₂ <0 Hải Hy Hy = 0 Calculate the test statistic and P-value. (Round your test statistic to one decimal place and your P-value to three decimal places.) State the conclusion in the problem context. O Reject Ho. The data do not suggest that the true average CO₂ loss at 18°C for the traditional pour differs from that for the slanted pour. O Reject Ho. The data suggest that the true average CO₂ loss at 18°C for the traditional pour differs from that for the slanted pour. O Fail to reject Ho. The data suggest that the true average CO₂ loss at 18°C for the traditional pour differs from that for the slanted pour. O Fail to reject Ho. The data do not suggest that the true average CO₂ loss at 18°C for the traditional pour differs from that for the slanted pour.