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Get Full Access to Probability And Statistics For Engineering And The Sciences - 9 Edition - Chapter 9.2 - Problem 18
Get Full Access to Probability And Statistics For Engineering And The Sciences - 9 Edition - Chapter 9.2 - Problem 18

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# Which way of dispensing champagne, the traditionalvertical

ISBN: 9781305251809 122

## Solution for problem 18 Chapter 9.2

Probability and Statistics for Engineering and the Sciences | 9th Edition

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Problem 18

Which way of dispensing champagne, the traditionalvertical method or a tilted beer-like pour, preserves moreof the tiny gas bubbles that improve flavor and aroma?The following data was reported in the article On theLosses of Dissolved CO2 during Champagne Serving(J. Agr. Food Chem., 2010: 87688775).Temp (C) Type of Pour n Mean (g/L) SD18 Traditional 4 4.0 .518 Slanted 4 3.7 .312 Traditional 4 3.3 .212 Slanted 4 2.0 .3Assume that the sampled distributions are normal.a. Carry out a test at significance level .01 to decidewhether true average CO2 loss at 18 C for the traditionalpour differs from that for the slanted pour.b. Repeat the test of hypotheses suggested in (a) for the12 temperature. Is the conclusion different from thatfor the 18 temperature? Note: The 12 result wasreported in the popular media.

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9/13/16 Statistics 201: Probability and normal distribution  Random event­ something that may or may not occur, and that we can assign a probability to.  Examples: ­ a coin might fall on heads ­ tomorrow might snow ­ the broncos might win the super bowl ­ Gryffindor might win the house cup  Random variable­ “x” , i.e. the roll of a die  Complement­ is the nonoccurrence or opposite of an event.  Examples: ­ coin might fall on tails ­ tomorrow might not snow ­ broncos could lose the superbowl ­ Gryffindor might lose the house cup  Probability – quantifying the likelihood of a random event occurring, usually

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##### ISBN: 9781305251809

The answer to “Which way of dispensing champagne, the traditionalvertical method or a tilted beer-like pour, preserves moreof the tiny gas bubbles that improve flavor and aroma?The following data was reported in the article On theLosses of Dissolved CO2 during Champagne Serving(J. Agr. Food Chem., 2010: 87688775).Temp (C) Type of Pour n Mean (g/L) SD18 Traditional 4 4.0 .518 Slanted 4 3.7 .312 Traditional 4 3.3 .212 Slanted 4 2.0 .3Assume that the sampled distributions are normal.a. Carry out a test at significance level .01 to decidewhether true average CO2 loss at 18 C for the traditionalpour differs from that for the slanted pour.b. Repeat the test of hypotheses suggested in (a) for the12 temperature. Is the conclusion different from thatfor the 18 temperature? Note: The 12 result wasreported in the popular media.” is broken down into a number of easy to follow steps, and 130 words. Since the solution to 18 from 9.2 chapter was answered, more than 397 students have viewed the full step-by-step answer. This full solution covers the following key subjects: . This expansive textbook survival guide covers 88 chapters, and 2432 solutions. This textbook survival guide was created for the textbook: Probability and Statistics for Engineering and the Sciences, edition: 9. The full step-by-step solution to problem: 18 from chapter: 9.2 was answered by , our top Statistics solution expert on 11/08/17, 04:06AM. Probability and Statistics for Engineering and the Sciences was written by and is associated to the ISBN: 9781305251809.

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