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The use of preservatives by food processors has become a controversial
issue. Suppose 2 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 15 are treated with preservative II, and the
number of hours until spoilage begins is recorded for each of the 30 cuts
of meat. The results are summarized in the table below.
Preservative I
Preservative II
SI = 10.3 hours
SII = 13.4 hours
Referring to Table 10-3, state the null and
alternative hypotheses for testing if the population variances differ for
preservatives I and II.
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H0 : -s I2 -s II2 ³ 0
versus H1 :s I2 -s II2 < 0
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H0 : -s I2 -s II2 £ 0 versus H1 :s I2 -s II2 > 0
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H0 : -s I2 -s II2 = 0 versus H1 :s I2 -s II2 ?0
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H0 : -s I2 -s II2 ? 0 versus H1 :s I2 -s II2 = 0 | | |
