The article "Effect of Refrigeration on the Potassium Bitartrate Stability and Composition of Italian Wines" (A. Versari, D. Barbanti, et al., Italian Journal of Food Science, 2002:45- 52) reports a study in which eight types of white wine had their tartaric acid concentration (in g/L) measured both before and after a cold stabilization process. The results are presented in the following table: Wine Type Before After Difference 2.86 2.59 0.27 2.85 2.47 0.38 3 1.84 1.58 0.26 4 1.60 1.56 0.04 0.80 0.78 0.02 6. 0.89 0.66 0.23 2.03 1.87 0.16 1.90 1.71 0.19 Find a 95% confidence interval for the mean difference between the tartaric acid concentrations before and after the cold stabilization process.

Glencoe Algebra 1, Student Edition, 9780079039897, 0079039898, 2018
18th Edition
ISBN:9780079039897
Author:Carter
Publisher:Carter
Chapter4: Equations Of Linear Functions
Section4.5: Correlation And Causation
Problem 2AGP
icon
Related questions
Question
The article "Effect of Refrigeration on the Potassium Bitartrate Stability and Composition
of Italian Wines" (A. Versari, D. Barbanti, et al., Italian Journal of Food Science, 2002:45-
52) reports a study in which eight types of white wine had their tartaric acid concentration
(in g/L) measured both before and after a cold stabilization process. The results are
presented in the following table:
Wine Type
Before
After
Difference
2.86
2.59
0.27
2.85
2.47
0.38
3
1.84
1.58
0.26
4
1.60
1.56
0.04
0.80
0.78
0.02
6.
0.89
0.66
0.23
2.03
1.87
0.16
1.90
1.71
0.19
Find a 95% confidence interval for the mean difference between the tartaric acid
concentrations before and after the cold stabilization process.
Transcribed Image Text:The article "Effect of Refrigeration on the Potassium Bitartrate Stability and Composition of Italian Wines" (A. Versari, D. Barbanti, et al., Italian Journal of Food Science, 2002:45- 52) reports a study in which eight types of white wine had their tartaric acid concentration (in g/L) measured both before and after a cold stabilization process. The results are presented in the following table: Wine Type Before After Difference 2.86 2.59 0.27 2.85 2.47 0.38 3 1.84 1.58 0.26 4 1.60 1.56 0.04 0.80 0.78 0.02 6. 0.89 0.66 0.23 2.03 1.87 0.16 1.90 1.71 0.19 Find a 95% confidence interval for the mean difference between the tartaric acid concentrations before and after the cold stabilization process.
Expert Solution
trending now

Trending now

This is a popular solution!

steps

Step by step

Solved in 3 steps with 3 images

Blurred answer
Similar questions
Recommended textbooks for you
Glencoe Algebra 1, Student Edition, 9780079039897…
Glencoe Algebra 1, Student Edition, 9780079039897…
Algebra
ISBN:
9780079039897
Author:
Carter
Publisher:
McGraw Hill
Big Ideas Math A Bridge To Success Algebra 1: Stu…
Big Ideas Math A Bridge To Success Algebra 1: Stu…
Algebra
ISBN:
9781680331141
Author:
HOUGHTON MIFFLIN HARCOURT
Publisher:
Houghton Mifflin Harcourt