To reduce costs, a bakery has implemented a new leavening process for preparing

Question

To reduce costs, a bakery has implemented a new leavening process for preparing commercial bread loaves. Loaves of bread were randomly sampled and analyzed for calorie content both before and after implementation of the new process. A summary of the results of the two samples is shown in the table below. Do these samples provide sufficient evidence to conclude at the ninety-five percent confidence level that the mean number of calories per loaf has decreased since the new leavening process was implemented?

Sample Information New Process Old Process Size 50 30 x Calories 1255 Calories 1,330 Calories Std. Dev. Calories 215 Calories 238 Calories

Explanation / Answer

SE
Sample N Mean StDev Mean
1 50 1255 215 30
2 30 1330 238 43

Difference = mu (1) - mu (2)
Estimate for difference: -75.0
95% CI for difference: (-181.2, 31.2)
T-Test of difference = 0 (vs not =): T-Value = -1.41 P-Value = 0.163 DF = 56

as p-value > 0.05 hence we are accepting H0 and claim that the means are more or less equal

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