1. [Module 10] A study tested whether cholesterol was reduced after using a certain brand of margarine as part of a low fat, low cholesterol diet. The subjects consumed on average 2.31g of the active ingredient, stanol easter, a day. This data set contains information on 18 people using margarine to reduce cholesterol over three time points: Before (a baseline measurement), after 4 weeks, and After 8 weeks. The data values are total cholesterol levels (milligrams of cholesterol per deciliter of blood). There were two types of margarine brands used, labeled A and B. The data is contained in the file Cholesterol_R.dta. a. Explain why the Before and After8weeks data would be considered paired data. b. Perform a paired ttest of the null hypothesis that there is no change in the mean from Before to After8weeks. Provide a test statistic, degrees of freedom, p-Value and conclusion for a test at the 0.05 signicance level. 0. Repeat the test in part (b) for margarine B only. (1. Repeat the test in part (b) for margarine A only. e. What are your conclusions?