Tomato as a taste modifier. Miraculin is a protein naturally produced in a rare tropical fruit that can convert a sour taste into a sweet taste. Refer to the Plant Science

(May 2010) investigation of the ability of a hybrid tomato plant to produce miraculin, Exercise 5.38

(p. 279).

Recall that the amount x of miraculin produced in the plant had a mean of 105.3 micrograms per gram of fresh weight with a standard deviation of 8.0. Consider a random sample of n = 64 hybrid tomato plants and let x represent the sample mean amount of miraculin produced. Would you expect to observe a value of x less than 103 micrograms per gram of fresh weight?

Explain.