A food processor was receiving complaints from its customers about the firmness of its canned sweet potatoes. The firm's research scientist decided to conduct an experiment to determine if adding pectin to the sweet potatoes might result in a product with a more desirable firmness. The experiment was designed using three concentrations of pectin (by weight) 1%, 2%, and 3%and a control with 0%. The processor packed 12 cans with sweet potatoes with a 25% (By weight) sugar solution. Three cans were randomly assigned to each of the pectin concentrations with the appropriate percentage of pectin added to the sugar syrup. The cans were sealed and placed in a 25C environment for 30 days. At the end of the storage time, the cans were opened, and a firmness determination was made for the contents of each can. These appear below: Pectin Concentration 0% 1% 2% 3% Firmness Reading 46.90,50.20,51.30 56.48,59.34,62.97 67.91,70.78,73.67 68.13,70.85,72.34 a. Calculate a 95% confidence interval for 1 1 . b. What is the interpretation of H0:0=0 0 : 0 = 0 ? c. Test the hypotheses H0:0=0 0 : 0 = 0 versus Ha:00 : 0 0 . d. Determine the p-value of the test of H0:0=0 0 : 0 = 0