A new method of storing snap peas is believed to retain more ascorbic acid than an old method. In an experiment, snap peas were harvested under uniform conditions and frozen in 62 equal-size packages. Thirty five of these packages were randomly selected and stored according to the new method and the other thirty two packages were stored by the old method. Subsequently, ascorbic acid determinations were made, and the following summary statistics were calculated.
New method Old method
Mean 449 440
St. dev. 19 45
Sample size 35 32
Do these data substantiate the claim that more ascorbic acid is retained under the new method of storing at the 5 % level of significance?