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

question 156

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,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:

Equity Investments

Financial assets representing ownership interest in a company, including stocks, which provide dividends and potential capital gains.

Cash Equivalents

Short-term, highly liquid investments that are readily convertible to known amounts of cash and are subject to an insignificant risk of changes in value.

Bank Reconciliation

The process of matching the balances in an entity's accounting records for a cash account to the corresponding information on a bank statement.

Non-current Liability

A Non-current Liability is a financial obligation that a company does not expect to settle within the next twelve months from the reporting date.