Suppose samples of six different brands of diet or imitation margarine were analyzed to determine the level of physiologically active polyunsaturated fatty acids (PAPUFA, in percent), resulting in the data shown in the accompanying table.
Imperial | 14.1 | 13.6 | 14.5 | 14.3 | |
Parkay | 12.8 | 12.5 | 13.4 | 13.0 | 12.3 |
Blue Bonnet | 13.5 | 13.4 | 14.1 | 14.4 | |
Chiffon | 13.2 | 12.7 | 12.6 | 14.1 | |
Mazola | 16.8 | 17.2 | 16.4 | 17.3 | 18.0 |
Fleischmann's | 18.1 | 17.2 | 18.7 | 18.4 |
Use the T-K procedure to compute 95% simultaneous confidence intervals for all differences between means. (Round your answers to three decimal places.)
Imperial and Blue Bonnet
(______ , _________)
Imperial and Chiffon
(______ , _________)
Imperial and Mazola
(______ , _________)
Imperial and Fleischmann's
(______ , _________)
Parkay and Blue Bonnet
(______ , _________)
Parkay and Chiffon
(______ , _________)
Parkay and Mazola
(______ , _________)
Parkay and Fleischmann's
(______ , _________)
Blue Bonnet and Chiffon
(______ , _________)
Blue Bonnet and Mazola
(______ , _________)
Blue Bonnet and Fleischmann's
(______ , _________)
Chiffon and Mazola
(______ , _________)
Chiffon and Fleischmann's
(______ , _________)
Mazola and Fleischmann's
(______ , _________)
The 95% simultaneous confidence intervals for all difference between means is
Suppose samples of six different brands of diet or imitation margarine were analyzed to determine the level of physiologically active polyunsaturated fatty acids (PAPUFA, in percent), resulting in the...
Suppose samples of six different brands of diet or imitation margarine were analyzed to determine the level of physiologically active polyunsaturated fatty acids (PAPUFA, in percent), resulting in the data shown in the accompanying table. Imperial 14.1 13.6 14.4 14.3 Parkay 12.8 12.5 13.4 13.0 12.3 Blue Bonnet 13.5 13.4 14.1 14.3 Chiffon 13.2 12.7 12.6 13.9 Mazola 16.8 17.3 16.4 17.3 18.0 Fleischmann's 18.1 17.2 18.7 18.4 (a) Test for differences among the true average PAPUFA percentages for the...
Suppose samples of six different brands of diet or imitation margarine were analyzed to determine the level of physiologically active polyunsaturated fatty acids (PAPUFA, in percent), resulting in the data shown in the accompanying table. Imperial 14.1 13.6 14.4 14.3 Parkay 12.8 12.5 13.4 13.0 12.3 Blue Bonnet 13.5 13.4 14.1 14.3 Chiffon 13.2 12.7 12.6 14.1 Mazola 16.8 17.2 16.4 17.3 18.0 17.2 18.7 18.4 Fleischmann's 18.1 (a) Test for differences among the true average PAPUFA percentages for the...
Suppose samples of six different brands of diet or imitation margarine were analyzed to determine the level of physiologically active polyunsaturated fatty acids (PAPUFA, in percent), resulting in the data shown in the accompanying table. Imperial 14.1 13.6 14.4 14.3 Parkay 12.8 12.5 13.4 13.0 12.3 Blue Bonnet 13.5 13.4 14.1 14.3 Chiffon 13.2 12.7 12.6 14.1 Mazola 16.8 17.2 16.4 17.3 18.0 17.2 18.7 18.4 Fleischmann's 18.1 (a) Test for differences among the true average PAPUFA percentages for the...
can u clearly show me how to find a sample size (N) , A2, and can you also tell me why we are using an X Chart? Problem 1 A restaurant wants to control kitchen preparation time of dinner meals using an X chart. The process standard deviation is unknown. Each evening a manager takes a random sample of 14 dinner orders and measures and records their kitchen preparation time. Create an X Chart using data in the table below...