Oil content of fried sweet potato chips. Refer to the Journal of Food Engineering (Sept. 2013) study of the characteristics LO3 of fried sweet potato chips, Exercise 8.122 (p. 450).

Recall that a sample of 6 sweet potato slices fried at 130°

using a vacuum fryer yielded the following statistics on internal oil content (measured in gigagrams): x1 = .178 g>g and s1 = .011 g>g. A second sample of 6 sweet potato slices was obtained, only these were subjected to a two-stage frying process (again, at 130°) in an attempt to improve texture and appearance. Summary statistics on internal oil content for this second sample follows: x2 = .140 g>g and s2 = .002 g>g. The researchers want to compare the mean internal oil contents of sweet potato chips fried with the two methods using a t-test. Do you recommend the researchers carry out this analysis? Explain. (Recall your answer to Exercise 8.122.)