Researchers at a food company are interested in how a newspaghetti sauce made from green tomatoes (and green in color) willcompare to its traditional red spaghetti sauce. The company isworried that the green color will adversely affect the tastinessscores. It randomly assigns subjects to either the green or redsauce condition. Subjects indicate the tastiness of the sauce on a10-point scale. Tastiness scores tend to be skewed. The scoresfollow:
RS GS
7 | 4
6 | 5
9 | 6
10 | 8
6 | 7
7 | 6
8 | 9
a. What statistical test should be used to analyze thesedata?
b. Identify H0 and Ha for this study.
c. Conduct the appropriate analysis.
d. Should H0 be rejected? What should the researcherconclude?
