Instruction 10-9
the Use of Preservatives by Food Processors Has

question 78

Multiple Choice

Instruction 10-9
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 A and 15 are treated with preservative B, and the number of hours until spoilage begins is recorded for each of the 30 cuts of meat. The results are summarised in the table below.
$$\begin{array} { c c } \text { Preservative A } & \text { Preservative B } \\\bar { X } _ { A } = 106.4 \mathrm { hours } & \bar { X } _ { \mathbf { B } } = 56.54 \mathrm { hours } \\S _ { A } = 10.3 \mathrm { hours } & S _ { \mathrm { B } } = 13.4 \mathrm { hours }\end{array}$$
-Referring to Instruction 10-9,suppose ? = 0.05.Which of the following represents the result of the relevant hypothesis test?

• A) The null hypothesis is rejected.
• B) The null hypothesis is not rejected.
• C) The alternative hypothesis is rejected.
• D) Insufficient information exists on which to make a decision.

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Definitions:

Inhibit

To inhibit is to prevent or decrease the rate of a process or reaction, often used in the context of biological mechanisms or chemical reactions.

F-box Protein

Proteins characterized by an F-box motif that are critical in targeting molecules for proteolytic degradation via the ubiquitin-proteasome pathway.

Ubiquitin Tags

Small proteins attached to other proteins as a signal for degradation or modification, playing a key role in regulating protein levels and function within the cell.

Phytochrome

A pigment involved in the regulation of various plant processes, such as seed germination and responses to light and dark cycles.