Antioxidants A food processor wants to compare two antioxidants for their effects on retarding spoilage. Suppose 16 cuts of fresh meat are treated with antioxidant A and 16 are treated with antioxidant 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
{Antioxidants Narrative} State the null and alternative hypotheses for determining if the population variances differ for Antioxidants A and B.
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