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In: Statistics and Probability

Does bread lose its vitamins when stored? Small loaves of bread were prepared with flour that...

Does bread lose its vitamins when stored? Small loaves of bread were prepared with flour that was fortified with fixed amounts of vitamins A (beta-carotene) and E. After baking, the vitamin A and vitamin E contents of two loaves were measured. Another four loaves were baked at the same time. Two of them were stored for three days, and two of them for seven days, before taking measurements. The measurements of the amounts of vitamins A and E in each loaf are given below (in milligrams of vitamin per hundred grams of flour). We assume that they come from normal distributions having the same standard deviations.

Condition Vitamin A Vitamin E

Immediately after baking 3.36 3.34 94.6 96.0

Three days after baking 3.26 3.16 97.4 94.3

Seven days after baking 3.01 2.92 92.3 95.1

Conduct one-way ANOVA, at  = 0.05 using SPSS with Takey’s option, for the vitamin E data [Note: the test is about vitamin E]. Follow the six steps of the P-value method adopted for SPSS. Then include additional conclusions based on Tukey’s test.

Solutions

Expert Solution

The SPSS output is:

The hypothesis being tested is:

H0: µ1 = µ2 = µ3

Ha: Not all means are equal

The p-value is 0.537.

Since the p-value (0.537) is greater than the significance level (0.05), we fail to reject the null hypothesis.

Therefore, we cannot conclude that bread loses its vitamins when stored.

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orchestra answered 2 years ago
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