Sulfur compounds cause \"off-odors\" in wine, so winemakers want to know the odo

Question

Sulfur compounds cause "off-odors" in wine, so winemakers want to know the odor threshold, the lowest concentration of a compound that the human nose can detect. The odor threshold for dimethyl sulfide (DMS) in trained wine tasters is about 23 micrograms per liter of wine (µg/l). The untrained noses of consumers may be less sensitive, however. Here are the DMS odor thresholds for 10 untrained students.

Assume that the odor threshold for untrained noses is Normally distributed with = 6 µg/l. Is there evidence that the mean threshold for untrained tasters is greater than 23 µg/l? (Use = 0.05.)

27 28 32 28 27 22 26 29 25 28

Explanation / Answer

from above

here std error =std deviation/(n)1/2 =1.897

for test stat z=(X-mean)/std error =(27.2-23)/1.897 =2.214

p value=0.0134

X 27.000 28.000 32.000 28.000 27.000 22.000 26.000 29.000 25.000 28.000 mean(X) 27.200

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