in a recent study, the tartaric acid concentrations (in g/L) of eight types of white

wine were measured before and after a cold stabilization process. The results are presented in the following

table:

Wine Type Before After Difference

1 2.86 2.59 0.27

2 2.85 2.47 0.38

3 1.84 1.58 0.26

4 1.60 1.56 0.04

5 0.80 0.78 0.02

6 0.89 0.66 0.23

7 2.03 1.87 0.16

8 1.90 1.71 0.19

Find a 95% confidence interval for the mean difference between tartaric acid concentration before and

after the stabilization process. For these data, D-bar = 0.19375 and sD= 0.12023