Bread Products Can Be Spoiled by the Growth of Bacillus

question 7

Multiple Choice

Bread products can be spoiled by the growth of Bacillus species that produce _________.

• A)gassy doughs
• B)nonrising breads
• C)ropiness
• D)sourdough bread

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Definitions:

Level of Significance

The threshold chosen by the researcher below which a p-value indicates that the observed result is statistically unlikely to have occurred by chance.

Expected Frequency

The predicted number of times an event will occur over a specified period in a statistical experiment.

Cramér's V

Cramér's V is a measure of association between two nominal variables, giving a value between 0 and 1 to indicate the strength of the relationship.

Cramér's V

A measure of association between two nominal variables, giving a value between 0 and 1.