Business Statistics: A First Course (8th Edition)
8th Edition
ISBN: 9780135177785
Author: David M. Levine, Kathryn A. Szabat, David F. Stephan
Publisher: PEARSON
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When survey data indicated that a coffee company needed to improve its package-sealing process, an experiment was conducted to determine the factors
in the bag-sealing equipment that might be affecting the ease of opening the bags without tearing the inner liner of the bag. Data were collected on 19 bags
and the plate gap on the bag-sealing equipment was used to predict the tear rating of a bag. Complete parts (a) through (c).
Click the icon to view the data table.
a. Construct a 95% confidence interval estimate of the mean tear rating for all bags of coffee when the plate gap is 0.3.
☐ SHYX=0.3☐
(Type integers or decimals. Round to three decimal places as needed. Use ascending order.)
an attempt to develop a model of wine quality as judged by wine experts, data on alcohol content and wine quality was collected from variants of a particular wine. From a sample of 12wines, a model was created using the percentages of alcohol to predict wine quality. For those data, SR=18,671 and SST=27,382.Use this information to complete parts (a) through (c) below. Please complete part 3(B) ONLY.
Question content area bottom
Part 1
a. Determine the coefficient of determination,
r2,
and interpret its meaning.
r2=0.682
(Round to three decimal places as needed.)
Part 2
Interpret the meaning of r2.
It means that
68.2
of the variation in
wine quality
can be explained by the variation in
alcohol content.
(Round to one decimal place as needed.)
Part 3
b. Determine the standard error of the estimate.
SYX=
(Round to four decimal places as needed.)
Brunt, Rhee, and Zhong (2008) surveyed 557 undergraduate college students to examine their weight status, health behaviors, and diet. Using body mass index (BMI), they classified the students into four categories: underweight, healthy weight, overweight, and obese. They also measured dietary variety by counting the number of different foods each student ate from several food groups. Note that the researchers are not measuring the amount of food eaten, but rather the number of different foods eaten (variety, not quantity). Nonetheless, it was somewhat surprising that the results showed no differences among the four weight categories that were related to eating fatty and/or sugary snacks.Suppose a researcher conducting a follow up study obtains a sample of n = 25 students classified as healthy weight and a sample of n = 36 students classified as overweight. Each student completes the food variety questionnaire, and the healthy-weight group produces a mean of µ = 4.01 for the fatty,…
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