A baker has 4 different recipes that he can use to make loaves of bread. The baker would like to know if there is any difference between the average amount of fat in the loaves of bread made by the 4 different recipes. He denotes the 4 different recipes as R, , R2, R3, and Ry. He also denotes the 4 population means representing the average amounts of fat under these + recipes by Hy, H2, Ha, and H4. A one-way ANOVA test is conducted to determine if there is any difference between the 4 population means. The null and alternative hypotheses are: Hot The average amount of fat in a loaf of bread is the same for all 4 recipes (that is, H; - H2 = P3 = P4) He: The average amount of fat in a loaf of bread is not the same for all 4 recipes (that is, not all four means are equal) Under the ANOVA test, the null hypothesis is rejected so the baker concludes that not all of the recipes produce the same amount of fat on average. The baker uses the Bonferroni method with a level of significance of 0.05 to determine which pairs of recipes differ in relation to the amount of fat in the loaves of bread made. He constructs confidence intervals for the differences between the various population means. The following table presents these intervals: Confidence interval for pi - kj Lower bound Upper bound R R2 -1.63 3.37 1.88 4.13 R1 RA 1:27 1.59 3.37 1.63 R.2 1.75 1.39 R2 R4 2.96 1.46 R1 4.13 1.28 R3 R2 -1.39 1.75 R3 R.4 -0.19 0.39 RA R1 4.59 1. 27 RA R2 -1.46 2.96 R4| R3 -0.39 0.19 The table below presents six statements in relation to the 4 different recipes. For each statement, select w. whether the statement can be concluded or cannot be concluded from the information above. Can conclude Cannot conclude There is a significant difference between the average amount of fat for recipes R, and R2 There is a significant difference between the average amount of fat for recipes Ri and Re E) There is a significant difference between the average amount of fat for recipes R1 and R4 d) There is a significant difference between the average amount of fat for recipes R2 and R3 e) There is a significant difference between the average amount of fat for recipes Ro and R4 f) There is a significant difference between the average amount of fat for recipes Re and R4