Refer to the Journal of Food Engineering (September 2013) study of the characteristics of fried sweet potato chips, Exercise 7.90 (p. 407). Recall that a sample of 6 sweet potato slices fried at 130° using a vacuum fryer yielded the following statistics on internal oil content (measured in gigagrams [Gg]): x1 = .178 Gg and s1 = .011 Gg. A second sample of 6 sweet potato slices was obtained, but these were subjected to a two-stage frying process (again, at 130°) in an attempt to improve texture and appearance. Summary statistics on internal oil content for this second sample follows: x2 = .140 Gg and s2 = .002 Gg. Using a t-test, the researchers want to compare the mean internal oil content of sweet potato chips fried with the two methods. Do you recommend the researchers carry out this analysis? Explain.