TABLE 10-3
the Use of Preservatives by Food Processors

question 130

Multiple Choice

TABLE 10-3
The use of preservatives by food processors has become a controversial issue. Suppose 2 preservatives are extensively tested and determined safe for use in meats. A processor wants to compare the preservatives for their effects on retarding spoilage. Suppose 15 cuts of fresh meat are treated with preservative I and 15 are treated with preservative II, and the number of hours until spoilage begins is recorded for each of the 30 cuts of meat. The results are summarized in the table below.
$$\begin{array} { l l } \text { Preservative \(A\) }& \text { Preservative \(B\) }\\X _ { I } = 106.4 \text { hours } & X _ { \text {II } } = 96.54 \text { hours } \\S _ { I } = 10.3 \text { hours } & S _ { \text {II } } = 13.4 \text { hours }\end{array}$$
-Referring to Table 10-3, suppose ? = 0.05. Which of the following represents the result of the relevant hypothesis test?

• A) The null hypothesis is not rejected.
• B) The alternative hypothesis is rejected.
• C) The null hypothesis is rejected.
• D) Insufficient information exists on which to make a decision.

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Definitions:

Evolution of Plants

The evolution of plants describes the processes by which plant species have developed and diversified from ancestral forms over geological time periods.

Embryo

Stage of a multicellular organism that develops from a zygote before it becomes free-living; in seed plants, the embryo is part of the seed.

Vascular Tissue

Specialized tissue in plants that conducts water and nutrients through the plant body, comprising mainly of xylem and phloem.

Seed

Mature ovule that contains an embryo, with stored food enclosed in a protective coat.