Oven cooking study. A group of Harvard University School of Public Health researchers studied the impact of cooking on the size of indoor air particles (Environmental Science&Technology, September 1, 2000). The decay rate (measured in μ m/hour) for fine particles produced from oven cooking or toasting was recorded on six randomly selected days. The six measurements (shown below) are saved in the DECAY file
.95 | .83 | 1.20 | .89 | 1.45 | 1.12 |
Based on Abt, E., et al. “Relative contribution of outdoor and indoor particle sources to indoor concentrations.” Environmental Science&Technology, Vol. 34, No. 17, Sept. 1, 2000 (Table).
a. Find and interpret a 95% confidence interval for the true average decay rate of fine particles produced from oven cooking or toasting.
b. Explain what the phrase “95% confident” implies in the interpretation of part a.
c. Estimate the true standard deviation of decay rate with a 95% confidence interval. Interpret the result.
d. What must be true about the distribution of the population of decay rates for the inferences you made in parts a and c to be valid?
e. Suppose that we want to estimate the average decay rate of fine particles produced from oven cooking or toasting to within .04 with 95% confidence. How large a sample should be selected?
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