A food processor wants to compare two additives for their effects on retarding spoilage. Suppose 16 cuts of fresh meat are treated with additive A and 16 are treated with additive B, and the number of hours until spoilage begins is recorded for each of the 32 cuts of meat. The results are summarized in the table below

Additive A Additive B

Sample Mean 108.7 hours 98.7 hours

Sample Standard Deviation 10.5 hours 13.6 hours

Apply the hypotheses testing to determine if the average number of hours until spoilage begins differs for the additives A and B. Level of significance 5%.