Oil content of fried sweet potato chips. Refer to the Journal of Food Engineering (Sept. 2013) study of the characteristics of sweet potato chips fried at different temperatures, Exercise 7.111

(p. 384). Recall that a sample of 6 sweet potato slices were fried at 130° using a vacuum fryer and the internal oil content (gigagrams) was measured for each slice. The results were: xQ = .178 g>g and s = .011 g>g.

a. Conduct a test of hypothesis to determine if the standard deviation, s, of the population of internal oil contents for sweet potato slices fried at 130° differs from .1. Use a = .05.

b. In Exercise 7.111, you formed a 95% confidence interval for the true standard deviation of the internal oil content distribution for the sweet potato chips. Use this interval to make an inference about whether s = .1. Does the result agree with the test, part a?