In a fruit canning process, the canned fruits are processed to inactivate molds, yeasts, and possible acid-tolerant bacteria. A technician is running tests on a new kind of fruit canning process. By using the old process, 10% of the fruit cans showed visible discoloration after 6 months. The technician prepared 225 cans with her new process and found only 18 cans showing signs of discoloration after 6 months.

a. Use the p-value approach at 5% significance level to determine whether these data allow us to say that the new process ensures that fewer cans discolor after 6 months.

b. Identify which type of error the technician might make and express it using the situation provided.