Which way of dispensing champagne, the traditional vertical method or a tilted beer-like pour, preserves more of the tiny gas bubbles that improve flavor and aroma? The following data was reported in an article. Temp (C) Type of Pour n Mean (g/L) SD 18 Traditional 4 5.0 0.5 18 Slanted A 4.7 0.3 12 Traditional 4 3.2 0.2 12 Slanted 4 2.0 0.4 (a) Carry out a test at significance level 0.01 to decide whether true average CO2 loss at 18C for the traditional pour differs from that for the slanted pour. (Use u, for the traditional pour and u2 for the slanted pour.) State the relevant hypotheses. O Ho: H1 - H2>0 Ha: H 1 - H2 = 0 OH: H 1 - H2 = 0 Ha: M1 - H2 0 Ha: H1 - H2 = 0 O Ho: H1 - H2 = 0 Ha: H 1 - H2 0