Food Chemistry (Vol. 106, 2008) published a study of the quality of commercial eggs produced from different housing systems for chickens. Four housing systems were investigated: (1) cage, (2) barn, (3) free range, and (4) organic. Twenty-eight commercial grade A eggs were randomly selected from supermarkets — 10 of which were produced in cages, 6 in barns, 6 with free range, and 6 organic. A number of quantitative characteristics were measured for each egg, including penetration strength (Newtons). The data (simulated from summary statistics provided in the journal article) are given in the accompanying table. Use a nonparametric test to make an inference about the strength distributions of the four housing systems.

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EGGS CAGE: 36.9 39.2 40.2 33.0 39.0 36.6 37.5 38.1 37.8 34.9 FREE: 31.5 39.7 37.8 33.5 39.9 40.6 BARN: 40.0 37.6 39.6 40.3 38.3 40.2 ORGANIC: 34.5 36.8 32.6 38.5 40.2 33.2