Assignment:
Two analytical methods-the AOAC method and the Babcock method-have been used to vided results comparing the findings amount of fat in meat. W. J. Youden in an article provided results comparing the findings these two methods. Twenty pieces of meat were chosen at random. Each piece was subjected to both methods, and the percentage of fat estimated for it by each method was recorded. The estimates for each Piece of meat, as well as the difference between the estimates for each piece of meat, are shown below:
(a) What is the appropriate alternative hypothesis?
(b) What are the critical values?
(c) Find the p-value for the test and interpret its value.
(d) What is your conclusion at a 022 Namely, is there a significant difference between the two methods?