Exercise 6 (17 marks) Under certain conditions, electrical stimulation of a beef carcass will improve the tenderness of the meat. In one study of this effect, beef carcasses were split in half; one side (half) was subjected to a brief electrical current and the other side was an untreated control. For each side, a steak was cut and tested in various ways for tenderness. In one test, the experimenter obtained a specimen of connective tissue (collagen) from the steak and determined the temperature at which the tissue would shrink; a tender piece of meat tends to yield a low collagen shrinkage temperature. The data are given in the following table: Collagen Shrinkage Temperature (C) Treated Side Control Side 69.5 70 67 69 70.75 69.5 68.5 69.25 66.75 67.75 68.5 66.5 69.5 68.75 69 70 66.75 66.75 69 68.5 69.5 69 69 69.75 70.5 70.25 68 66.25 69 68.25 a) At the 0.01 level of significance, test to see if there is a significant difference in the two methods. (to be done by hand, not excel) a) At the 0.01 level of significance, test to see if there is a significant difference in the two methods. (to be done by hand, not excel) 3 b) What assumption is necessary to perform the test in part a)? c) Verify your work in part (a) by conducting the appropriate confidence interval. (Don't forget to state the appropriate level of confidence) d) Set up a hypothesis to test if electrical stimulation of a beef carcass will improve the tenderness of the meat. (Set up the hypothesis only, you are not required to carry out the test for part d).)