ALWAYS state the hypothesis you are testing, the test statistics, critical value or p-value, and write your conclusions and interpretations for every question.
Problem 2.1
In recent years the irradiation of food to reduce bacteria and preserve the food longer has become more common. A company that performs this service has developed four di erent methods of irradiating food. To determine which is best, it conducts an experiment where
di erent foods are irradiated and the bacteria count is measured. As part of the experiment the following foods are irradiated: meat, poultry, veal, tuna, and yogurt. The results are shown below.
Food Method 1 Method 2 Method 3 Method 4
Meat 47 53 36 68
Poultry 53 61 48 75
Veal 68 85 55 45
Tuna 25 24 20 27
Yogurt 44 48 38 46
a. Set up the ANOVA Table. Use = 0.01 to determine the critical values.
b. Can the company infer at the 1% signi cance level that di erences in the bacteria count
exist among the four irradiation methods?