Solved: The article “The Selection of Yeast Strains for

Chapter 7, Problem 12E

(choose chapter or problem)

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. Below are the concentrations of total esters and total volatile acids (in mg/L) in each of the wines.

a. Construct a scatterplot of acid concentration versus ester concentration. Indicate the outlier.

b. Compute the coefficients of the least-squares line for predicting acid level \((y)\) from ester level \((x)\), along with their estimated standard deviations.

c. Compute the P-value of the test of the null hypothesis \(H_0:\beta_1=0\).

d. Delete the outlier, and recompute the coefficients of the least-squares line, along with their estimated standard deviations.

e. Compute the P-value of the test of the null hypothesis \(H_0:\beta_1=0\) for the data with the outlier deleted.

f. Does a linear model appear to be useful for predicting acid concentration from ester concentration? Explain.

Equation Transcription:

Text Transcription:

(y)

(x)

H_0:beta_1=0

H_0:beta_1=0

Unfortunately, we don't have that question answered yet. But you can get it answered in just 5 hours by Logging in or Becoming a subscriber.

Becoming a subscriber
Or look for another answer

×

Login

Login or Sign up for access to all of our study tools and educational content!

Forgot password?
Register Now

×

Register

Sign up for access to all content on our site!

Or login if you already have an account

×

Reset password

If you have an active account we’ll send you an e-mail for password recovery

Or login if you have your password back