In a study conducted by the Department of Human Nutrition and Foods at the Virginia Polytechnic Institute and State University the following data on the comparison of sorbic acid residuals in parts per million in hams immediately after dipping in a sorbate solution and after 60 days of storage were recorded. Assuming the populations to be normally distributed, is there sufficient evidence, at the 0.05 level of significance, to say that the length of storage influences sorbic acid residualconcentrations?

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Sorbic Acid Residuals in Ham Slice Before Storage After Storage 224 270 400 444 116 96 239 329 437 597 590 660 1400 689 680 576 12344 oro