A food processor wants to compare two preservatives for their effects on retarding spoilage. Suppose 16 cuts of fresh meat are treated with preservative A and 16 are treated with preservative 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: 
Test to determine if the average number of hours until spoilage begins differs for the preservatives A and B. Determine the rejection region at 
= 0.05 and write the proper conclusion.
Test statistic = ______________
Critical Value(s) = ______________
Conclusion: ______________
Interpretation: __________________________________________
Definitions:
Target Profit
The desired level of profit a company aims to achieve within a specific time frame.
Variable Costs
Costs that change in proportion to the level of goods or services that a business produces.
Ingredients
The individual components or substances that are combined to create a final product, especially in food.
Bakery
A place of business where baked goods such as bread, cakes, and pastries are produced and sold.
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