Instruction 10-3
the Use of Preservatives by Food Processors Has

question 15

Multiple Choice

Instruction 10-3
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.

$\begin{array} { l c } Preservative A&Preservative B\\\bar { X } _ { \mathrm { A } } = 106.4 \text { hours } & \bar { X } _ { \mathrm { B } } = 96.54 \text { hours } \\ S _ { \mathrm { A } } = 10.3 \text { hours } & S _ { \mathrm { B } } = 13.4 \text { hours } \end{array}$
-Referring to Instruction 10-3,what assumptions are necessary for a comparison of the population variances to be valid?

• A)Both sampled populations are normally distributed.
• B)Both samples are random and independent.
• C)Neither A nor B is necessary.
• D)Both A and B are necessary.

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Definitions:

Fixity of Production

The characteristic of production processes where inputs and outputs are fixed in the short term, allowing little flexibility.

Average Costs

is the total costs divided by the quantity produced, used to determine the cost of producing one unit of goods or services.

Average Cost

The aggregate expense of manufacturing, when divided by the quantity of items made.

Marginal Costs

The price of generating one more unit of a product or service.