Reference no: EM13912071

A snack food company that supplies stores in a metropolitan area with "healthy" snack products was interested in improving the shelf life of its tortilla chip product. Three batches of the product were made under each of three different formulations. The batches were then kept under the same conditions of storage. Product condition was checked each day for freshness. The shelf life in days until the product was deemed to be lacking in freshness is as follows:

            Formulation Method

A          B       C

90        89       88

92        89       82

88        86       85

91        87       86

At the .05 level of significance, completely analyze the data to determine whether there is evidence of a difference in the average shelf life among the formulations. The variance for group A = 2.917, group B = 2.25, and group C = 6.25.

a) State H₀ and H₁.

b) Fill in the table, show all your work (or computer printout).

Source of Variation      Degrees of Freedom   Sum of  Squares        Mean Square           F

Treatment                                  ______                      ______               ______                   ____

Error                                         ______                      ______               ______      

Total                                         ______                      ______

c) Determine the upper-tail critical value from the F distribution.

d) What is your decision? Reject or do not reject H₀?