Refer to the Journal of Food Science (February 2014) study of two numerical taste test scales, Exercise 9.58. Recall that subjects taste-tested five food/beverage items: black coffee (BC), cheesecake (CC), grapefruit juice (GF), orange juice (OJ), and pepperoni (PP). Half (n = 200) of the subjects used the Hedonic 9-point scale and half (n = 200) used the general Labeled Magnitude Scale (gLMS) to rate each of the food items. (These ratings, simulated from information provided in the article, are saved in the TASTE file.) In Exercise 9.58, for each scale, you compared the average taste ratings of the five food/beverage items using an ANOVA F-test for a randomized block design. Since the ANOVA assumptions of normality and constant variance may be violated, consider analyzing the data using the nonparametric Friedman test.
a. Specify the null and alternative hypotheses for the test.
b. SPSS printouts of the analysis for both scales are shown below. Interpret the results, practically.

Data for Exercise 15.61

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Group = GLMS Group = Point9 Friedman Test Friedman Test Ranks Ranks Mean Rank Mean Rank 4.08 3.02 422 3.66 PP PP 3,44 3.71 OF OF 1.72 1.92 вс BC 1.55 1.91 a. Group GLMS a Oroup= Pointo Test Statistics Test Statistics N. 200 200 Chi-Square 332573 Ch-Square 546.713 of df Asymp Sig 000 a. Group= gLMS B. Friedman Test Asymp. Sig a Oroup Points b. Friedman Test 000 Item 1 Item 2 Item 3 Item 4 Item 5 Item 6 Item 7 Item 8 Item 9 Item 10 Item 11 Review R1 R2 R3 R4 R5 4.0 3.5 4.0 3.5 2.0 4.0 4.0 4.0 3.0 3.5 4.0 2.5 4.0 4.0 3.5 3.5 1.0 2.5 4.0 2.0 4.0 4.0 4.0 3.5 4.0 4.0 3.5 3.5 3.5 3.5 4.0 3.5 2.5 3.5 3.0 4.0 1.0 1.0 3.5 2.5 3.5 2.5 1.0 1.5 1.5 1.0 1.0 1.5 2.0 1.0 2.5 2.5 3.5 1.0 5555