13. Five servings each of three different brands of processed meat were tested for fat content. The following data (in fat percentage per gram) resulted.

(a) Does the fat content differ depending on the brand?

(b) Find confidence intervals for all quantities μi − μj that, with 95 percent confidence, are valid.

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Brand 1 2 3 32 41 36 Fat 34 32 37 content 31 33 30 35 29 28 33 35 33