Much concern has been expressed in recent years regarding the practice of using nitrates as meat preservatives. In one study involving possible effects of these chemicals, bacteria cultures were grown in a medium containing nitrates. The rate of uptake of radiolabeled amino acid was then determined for each culture, yielding the following observations. Suppose that it is known that the true average uptake for cultures without nitrates is 8000. Do the data suggest that the addition of nitrates results in a decrease in the true average uptake?

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