An article in Journal of Food Science [2001, Vol. 66(3), pp. 472€“477] reported on a study of potato spoilage based on different conditions of acidified oxine (AO), which is a mixture of chlorite and chlorine dioxide. The data follow:

(a) Do the AO solutions differ in the spoilage percentage? Use α = 0.05.

(b) Find the P-value of the test. Estimate the variability due to random error.

(c) Plot average spoilage against AO solution and interpret the results. Which AO solution would you recommend for use in practice?

(d) Analyze the residuals from this experiment.

Transcribed Image Text:

AO Solution (ppm) % Spoilage 60 30 29 15 50 30 50 100 60 60 100 200 400 50 30 25