Question

Researchers at a food company are interested in how a new ketchup made from green tomatoes (and green in color) will compare to their traditional red ketchup. They are worried that the green color will adversely affect the tastiness scores. They randomly assign subjects to either the green or red ketchup condition. Subjects indicate the tastiness of the sauce on a 20-point scale. Tastiness scores tend to be skewed. The scores follow:

Green Ketchup
14

15

16

18

16

16

19

Red Ketchup
16

16

19

20

17

17

18

a. What statistical test should be used to analyze these data?

b. Identify H0 and Ha for this study.

c. Conduct the appropriate analysis.

d. Should H0 be rejected? What should the researcher conclude?

Answer 1

Answer;

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