A organic food company wants to determine the best process for blanching dark green vegetable material so it can be added to other food products without losing vitamin A. They are examining three different blanching processes to determine which is best in terms of vitamin A retention (mg/100mg). The data appear below.
| Process 1 |
Process 2 |
Process 3 |
| 60 |
45 |
50 |
| 58 |
40 |
52 |
| 55 |
35 |
56 |
| 62 |
34 |
47 |
| 68 |
52 |
48 |
| 52 |
49 |
52 |
| 64 |
48 |
51 |
| 66 |
39 |
50 |
The correct null hypothesis is
A .Mean vitamin A retention amounts are not all equal across the three blanching processes.
B .Mean vitamin A retention amounts are equal across the three blanching processes.
C .Blanching process has an effect on vitamin A retention. D. Both A and C.
E. Both B and C.
The F statistic value is what?
The p-value for this statistic turns out to be 0.000005. Therefore, at ? = .05,
A. we fail to reject the null hypothesis. B. we reject the null hypothesis. C. we conclude that mean vitamin A retention amounts are not all equal across the different blanching processes. D. Both A and C.
E. Both B and C.