Introduction To Statistics And Data Analysis
Introduction To Statistics And Data Analysis
6th Edition
ISBN: 9781337793612
Author: PECK, Roxy.
Publisher: Cengage Learning,
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Chapter 16.2, Problem 15E
To determine

Test whether the mean cholesterol synthesis rate differs significantly for the two sources of carbohydrates.

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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.
The Lion’sMane. In a study by P. M.West titled “The Lion’s Mane” (American Scientist, Vol. 93, No. 3, pp. 226–236), the effects of the mane of a male lion as a signal of quality to mates and rivals was explored. Four life-sized dummies of male lions provided a tool for testing female response to the unfamiliar lions whose manes varied by length (long or short) and color (blonde or dark). The female lions were observed to see whether they approached each of the four life-sized dummies. a. experimental units. b. response variable. c. factor(s). d. levels of each factor. e. treatments.
Suppose a study investigated the effects of vitamin A, vitamin C, and omega-3 fatty acids supplements on improving eye health and vision. 300 adults volunteered to take part in the study. In the study, participants were randomly assigned to one of 3 different levels of Vitamin A (Level A, Level B, or Level C) and randomly assigned to one of 2 different levels of Vitamin C (Level 1 or Level 2) and randomly assigned to one of 2 different levels of omega-3 fatty acid (Level I or Level II). a. Identify the subjects of the study. b. Identify the factor(s) for the study and the number of treatment level(s) for each factor. c. How many different treatment groups are there in this study?
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