Researchers at a food company are interested in how a newketchup made from green tomatoes (and green in color) will compareto their traditional red ketchup. They are worried that the greencolor will adversely affect the tastiness scores. They randomlyassign 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 researcherconclude?
