35

FE2012: Question 9. "This vegetable question has a 'getable' answer"

A health food company wants to determine the best process for blanching dark green

vegetable material so it can be added to other food products without losing vitamin A.

They examine three different processes to determine which is best in terms of vitamin A

retention (mg/100mg). The data collected and partial ANOVA results appear below.

Process 1

Process 2

Process 3

60

45

50

58

40

52

55

35

56

62

34

47

68

52

48

52

49

52

64

48

51

66

39

50

SUMMARY

Groups

Count

Sum

Average

Variance

Process1

8

485

60.625

29.982

Process2

8

342

42.750

45.071

Process3

8

406

50.750

7.643

ANOVA

Source of Variation

SS

df

MS

F

P-value

Between Groups

1282.750

2

Within Groups

578.875

21

Total

1861.625

23

a) Write the null and alternative hypotheses.

H

0

: _________________ H

a

: _________________

b) The F statistic value is:

__ A. 23.267

__ B. 2.216

__ C. 27.565

__ D. 7.924

__ E. Cannot be determined from the given information

c) The P-value for this statistic is less than 0.001. Therefore, at = .05:

__A. Reject the null hypothesis, and conclude that the variances across the three

processes are not all equal.

__B. Reject the null hypothesis, and conclude that all three processes have

different mean retention amounts.

__C. Reject the null hypothesis, and conclude that mean retention amounts are

not all equal across the different processes.

__D. Do not reject the null hypothesis, and conclude that mean retention amounts

are not all equal across the different blanching processes.

__E. Do not reject the null hypothesis, and conclude that mean retention amounts

are all equal across the different processes