Antioxidants a Food Processor Wants to Compare Two Antioxidants for Their

question 77

Essay

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} Determine the rejection region for testing the equality of the two population variances at a = 0.05.

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Definitions:

Hydrophobic

Characteristic of molecules that repel water; substances that are not easily soluble in water.

Hydrophilic

A term describing molecules or substances that have an affinity for water, making them capable of dissolving in or being wetted by water.

Fatty Acid

A lipid that is an organic acid containing a long hydrocarbon chain, with no double bonds (saturated fatty acid), one double bond (monounsaturated fatty acid), or two or more double bonds (polyunsaturated fatty acid); components of triacylglycerols and phospholipids, as well as monoacylglycerols and diacylglycerols.

Ligand

A molecule that binds to a specific site in a receptor or other protein.