Oil content of fried sweet potato chips. The characteristics of sweet potato chips fried at different temperatures were investigated in the Journal of Food Engineering (Sept.

2013). A sample of 6 sweet potato slices were fried at 130°

using a vacuum fryer. One characteristic of interest to the researchers was internal oil content (measured in gigagrams).

The results were: x = .178 g>g and s = .011 g>g.

Use this information to construct a 95% confidence interval for the true standard deviation of the internal oil content distribution for the sweet potato chips. Interpret the result practically.