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Statistics for Engineers and Scientists | 4th Edition | ISBN: 9780073401331 | Authors: William Navidi
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The article “The Selection of Yeast Strains for the

Chapter 1, Problem 8SE

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QUESTION:

The article “The Selection of Yeast Strains for the Production of Premium Quality South African Brandy Base Products” (C. Steger and M. Lambrechts, Journal of Industrial Microbiology and Biotechnology, 2000:431– 440) presents detailed information on the volatile compound composition of base wines made from each of 16 selected yeast strains. Following are the concentrations of total esters (in mg/L) in each of the wines.

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QUESTION:

The article “The Selection of Yeast Strains for the Production of Premium Quality South African Brandy Base Products” (C. Steger and M. Lambrechts, Journal of Industrial Microbiology and Biotechnology, 2000:431– 440) presents detailed information on the volatile compound composition of base wines made from each of 16 selected yeast strains. Following are the concentrations of total esters (in mg/L) in each of the wines.

ANSWER:

Answer :

Step 1 of 5 :

Given,

The selection of yeast strains for the production of premium quality south African Brandy Base Products”.

Following are the concentrations of total esters(in mg/L) in each of the wines.

284.34

144.39

658.38

173.01

172.79

105.14

229.55

139.38

295.24

312.95

197.81

170.41

215.34

303.28

188.72

256.02

  1. The claim is the find the mean of the concentration

 Mean  =

where,

x = random variable

N = sample size

 

= 284.34 + ……… + 256.02

              = 3846.65

N = 16

 Mean  =

             = 240.4156

Then, the mean of the concentration is 240.4156

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