Chapter 9: Q18 E (page 379)
Which way of dispensing champagne, the traditional vertical method or a tilted beer-like pour,preserves more of the tiny gas bubbles that improve flavor and aroma? The following data was reported in the article “On the Losses of Dissolved \(C{O_2}\) during Champagne Serving” (J. Agr. Food Chem., 2010: 8768–8775)
\(\begin{array}{*{20}{c}}{ Temp \left( {^^\circ C} \right)}&{ Type of Pour }&n&{ Mean (g/L)}&{ SD }\\{18}&{ Traditional }&4&{4.0}&{.5}\\{18}&{ Slanted }&4&{3.7}&{.3}\\{12}&{ Traditional }&4&{3.3}&{.2}\\{12}&{ Slanted }&4&{2.0}&{.3}\\{}&{}&{}&{}&{}\end{array}\)
Assume that the sampled distributions are normal.
a. Carry out a test at significance level \(.01\) to decide whether true average\(C{O_2}\)loss at \(1{8^o}C\) for the traditional pour differs from that for the slanted pour.
b. Repeat the test of hypotheses suggested in (a) for the \(1{2^o}\) temperature. Is the conclusion different from that for the \(1{8^o}\) temperature? Note: The \(1{2^o}\) result was reported in the popular media
Short Answer
the solution is
a)There is insufficient evidence to support the allegation that the true average \(C{O_2}\) loss for the traditional pour differs from the true average \(C{O_2}\) loss for the traditional pour at \(1{8^^\circ }C\).
b) There is sufficient evidence to support the allegation that the true average \(C{O_2}\) loss for the traditional pour differs from the true average \(C{O_2}\) loss for the traditional pour at \(1{2^^\circ }C\).