Which way of dispensing champagne, the traditionalvertical
Chapter 9, Problem 18(choose chapter or problem)
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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