Question

Imagine that the researchers in Exercise 6 conducted the same study as a repeated measures within participant design. Eight participants rated both the green and red sauces by indicating the taste scores on a 10-point scale. As in Exercise 1, researchers are concerned that the color of the green sauce will adversely affect taste scores. Use the same taste scores as in Exercise 6 to conduct your analysis.

Red Sauce	Green Sauce
7	4
6	5
9	6
10	8
6	7
7	6
8	9
7	6

Answer 1

SOLUTION-

WE USE MINITAB-16 TO DO THE NECESSARY CALCULATIONS.

LET BE THE AVERAGE SCORES FOR THE RED SAUCE AND BE THE AVERAGE SCORES FOR THE GREEN SAUCE. WE ARE INTERESTED TO SEE IF GREEN SAUCE ADVERSELY EFFECTS THE TEST SCORES. SO THE HYPOTHESIS WE FRAME IS STATED BELOW-

NOW, WE PERFORM A PAIRED-T TEST WITH (ASSUMED) AS THE DATA ARE COLLECTED FROM SAME INDIVIDUAL AND MIGHT BE DEPENDENT.

STEPS-

ENTER THE DATA IN SEPERATE COLUMNS> STAT> BASIC STATISTICS> PAIRED-T> SELECT 'RED SAUCE' AS FIRST SAMPLE AND 'GREEN SAUCE' AS SECOND SAMPLE> UNDER 'OPTIONS', SET THE CONFIDENCE LEVEL AS 95.0 AND ALTERNATE AS 'LESS THAN'> OK

OBSERVATIONS-

TEST STATISTIC(T) = 2.05 AND THE CORRESPONDING P-VALUE IS 0.960

CONCLUSION-

AS P-VALUE> LEVEL OF SIGNIFICANCE, WE FAIL TO REJECT THE NULL HYPOTHESIS. HENCE THE CLAIM THAT GREEN SAUCE ADVERSELY AFFECT THE TASTE SCORES IS INSIGNIFICANT. SO WE CAN SAY THAT RED AND GREEN SAUCE HAVE EQUAL SIGNIFICANCE.

**REMARK**- IN CASE OF DOUBT, COMMENT BELOW. ALSO LIKE THE SOLUTION, IF POSSIBLE.