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 25 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.

(a) Assume that the standard deviation of the odor threshold for untrained noses is known to be = 8 µg/l. Briefly discuss the other two "simple conditions," using a stemplot to verify that the distribution is roughly symmetric with no outliers. (Enter your answers from smallest to largest. Enter NONE in any unused answer blanks.)

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

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