1. Medical researchers were interested in measuring the possible loss of vitamin C when wheat soy blend (contains vitamin C) is mixed with other ingredients and cooked. Five samples of food with wheat soy blend were prepared according to a certain recipe. The vitamin C content of the samples was measured before and after cooking. The PAIRED results were: 69 66 76 42 44 51 Set up appropriate hypotheses and carry out a signicance test based on the tdistribution. (Note that it is not possible for cooking to increase the amount of vitamin C). a) Summary sample data required: b) Is this a l-sided or 2-sided hypothesis? C) Ha: Ha: d) Standardized test- statistic, t : e) p-value = f) Statistical Decision: g) Conclusion in the context of the question for a report