NOVA 1. Five different types of oil (olive, soybean, corn, peanut, and sunflower) are often used for frying onion rings. It is not known whether the amount of oil absorbed by the onion rings depends on the type of oil. For five types of oil, certain batches of equal size (6) of onion rings are prepared. The experiment was carried out in random order. The data in Table below shows the amount of oil (in grams) absorbed per batch. We want to test a hypothesis at the 5% level of significance that the absorption of oil in frying onion rings is same for all five types of oil. Batch Oil Olive Soybean Corn Peanut Sunflower 2 EE 22 29 23 42 19 24 37 31 S 25 24 47 30 31 20 29 39 52 23 36 30 6 37 30 39 31 33 Totals 240 150 168 180 222