A wholesale bakery was testing a new recipe for a sugar-free chocolate cake. 30 cakes were baked using this new sugar-free recipe containing Nutrasweet as the replacement for sugar and the cakes were given to a panel of taste-testers who evaluated the cake on texture, flavor, moistness, and density. Several days later 30 additional cakes were baked using the same sugar-free recipe except that Sucralose was used as the sugar substitute. These cakes were also presented to the same panel of taste-testers for evaluation of flavor, texture, moistness, and density. Suppose the Sucralose cakes were rated uniformly moister and denser than the Nutrasweet cakes, should the taste-testers conclude from this test that Sucralose is better than Nutrasweet, as the replacement for sugar?