Cold plasma (CP) technology has been shown to be an effective tool for shelf-life extension of food. For it to become widely used, however, CP's effects on food quality must be understood. Consider the following study that compared the taste of fruit juice with and without CP treatment. Each juice was rated, by a set of taste experts, using a 0 to 100 scale, with 100 being the highest rating. For each expert, a coin was tossed to see which juice was tasted first. Expert 1 2 3 4 5 6 7 8 9 10 With CP: 93 65 37 78 89 49 88 55 63 62 Without CP: 92 67 47 79 84 52 80 52 67 69 Download the data in the format you prefer. CSV Excel JMP Mac-Text Minitab Minitab18+ PC-Text R SPSS TI CrunchIt! Is there a difference in taste? State the appropriate hypotheses, and carry out a matched pairs t test using a = 0.05. Determine the value of the t statistic