SCENARIO 10-14
the Use of Preservatives by Food Processors Has

question 37

Multiple Choice

SCENARIO 10-14
The use of preservatives by food processors has become a controversial issue.Suppose two 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. $\begin{array} { l l } \text {Preservative I }& \text {Preservative II }\\\bar { X } _ { \mathrm { I } } = 106.4 \text { hours } & \bar { X } _ { \mathrm { II } } = 96.54 \text { hours } \\ S _ { \mathrm { I } } = 10.3 \text { hours } & S _ { \mathrm { II } } = 13.4 \text { hours } \end{array}$
-Referring to Scenario 10-14, suppose $\alpha$ = 0.05.Which of the following represents the correct conclusion?

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Definitions:

Tachycardia

An abnormally rapid pulse rate, greater than 100 beats per minute.

Skin Breakdown

The deterioration of skin integrity, usually caused by prolonged pressure, moisture, friction, or shearing forces leading to wounds or ulcers.

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A decreased capacity to engage in physical or mental activities, often due to factors like illness, heart failure, or respiratory problems.

Airway Capacity

Refers to the ability of the respiratory passage to effectively allow air flow in and out of the lungs, vital for breathing and oxygen exchange.