The article Effect of Refrigeration on the Potassium Bitartrate Stability and
Chapter 5, Problem 2(choose chapter or problem)
The article “Effect of Refrigeration on the Potassium Bitartrate Stability and Composition of Italian Wines” (A. Versari, D. Barbanti, et al., Italian Journal of Food Science, 2002:45–52) reports a study in which eight types of white wine had their tartaric acid concentration (in g/L) measured both before and after a cold stabilization process. The results are presented in the following table:
Find a 95% confidence interval for the mean difference between the tartaric acid concentrations before and after the cold stabilization process.
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