Question
11- A process is deemed out of control when? a- common causes are present. b- special causes are present. c- data varies around the mean.
11- A process is deemed out of control when? a- common causes are present. b- special causes are present. c- data varies around the mean. d- defective rate is high. 12- _____________ developed the first control charts. a- G.Taguchi b- Walter Shewhart c- W.Edwards Deming d- Dr. Joseph Moses Juran 13- A manufacturing company producing circuit boards will randomly sample 60 circuitboards per day and record the number of defects contained in each of these boards.Management wants to plot the number of defects in all the circuit boards sampled.What control chart is most appropriate? a- top enclose x chart b- p-chart c- np-chart 14- A delivery company defines a defective as a package delivered later than thepromised delivery time. Management wants to monitor the proportion of packagesdelivered per week beyond the promised delivery time. Management is willing tosample 150 packages per week and determine which of these packages aredefective. What control chart is most appropriate? a- top enclose x -chart b- R-chart c- p-chart d- c-chart 15- Determine the sample standard deviation for the following sample data: 7, 9, 2, 0, 1and 5. a-3.3466 b- 3.2660 c- 2.9933 d- 3.5777 16- Suppose that a substrate is built from layers so that its thickness is the sum of thethicknesses of each layer. The thickness of each layer has the following means andstandard deviations. What is the probability that the substrate thickness exceeds 110units? Layer, Mean, Standard deviation 1, 20, 4 2, 30, 8 3, 50, 10 a- 0.325 b- 0.227 c- 0.478 d- 0.536 17- In the application of an xbar control chart with the usual 3-sigma limits, if thesubgroup sample size is increased a- the Type I errors decrease, and the Type II errors increase. b- the Type I errors remain the same and the Type II errors increase. c- the Type I errors remain the same and the Type II errors decrease. d- both the Type I and Type II errors decrease.
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