1.) A food scientist is attempting to determine the optimum temperature for a cooked turkey breast....
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1.) A food scientist is attempting to determine the optimum temperature for a cooked turkey breast. She measures the temperature of the turkey breast using a meat thermometer (analog) to be 165°F. The smallest increment on the thermometer is 1°F. The PDF describing the accuracy of the measurement is shown and the calibration uncertainty of the thermometer is 5%. probability 162 165 Temperature (F) 167 a.) Suggest a possible reason why the width of the PDF does not match the precision of the thermometer? b.) What is the standard uncertainty of the measurement as determined from the PDF? c.) What is the standard uncertainty associated with the precision of the thermometer? d.) What is the uncertainty associated with calibration of the thermometer? e.) In a report, how would the food scientist report the value of the temperature and the uncertainty in that value? 1.) A food scientist is attempting to determine the optimum temperature for a cooked turkey breast. She measures the temperature of the turkey breast using a meat thermometer (analog) to be 165°F. The smallest increment on the thermometer is 1°F. The PDF describing the accuracy of the measurement is shown and the calibration uncertainty of the thermometer is 5%. probability 162 165 Temperature (F) 167 a.) Suggest a possible reason why the width of the PDF does not match the precision of the thermometer? b.) What is the standard uncertainty of the measurement as determined from the PDF? c.) What is the standard uncertainty associated with the precision of the thermometer? d.) What is the uncertainty associated with calibration of the thermometer? e.) In a report, how would the food scientist report the value of the temperature and the uncertainty in that value?
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A Possible Reason Why the Width of the PDF Does Not Match the Precision of the Thermometer The width of the PDF does not match the precision of the th... View the full answer
Related Book For
Operations Management Creating Value Along the Supply Chain
ISBN: 978-0470525906
7th Edition
Authors: Roberta S. Russell, Bernard W. Taylor
Posted Date:
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