Which way of dispensing champagne, the traditional vertical method or a tilted beerrlike pour, preserves more of the tiny gas bubbles that improve avor and aroma? The followmg data was reported in an article. Temp (C) Type of Pour n Mean (91L) SD 18 Traditional 4 18 Slanted 4 12 Traditional 4 12 Slanted 4 (a) Carry out a test at signicance level 0.01 to decide whether true average CO2 loss at 18'\": for the traditional pour differs from that for the slanted pour. (Use pl for the traditional pour and Hz for the slanted pour.) Calculate the test statistic and Pevalue. (Round your test statistic to one decimal place and your Pevalue to three decimal places.) 5.0 4.7 3.2 2.0 0.5 0.3 0.2 0.4 "RACTICE ANOl (b) Repeat the test of hypotheses suggested in (a) for the 12D temperature. Is the conclusion different from that for the 18\" temperature? Note: The 12 result was reported in the popular media. (Use \"1 for the traditional pour and p2 for the slanted pour.) Calculate the test statistic and Pevalue. (Round your test statistic to one decimal place and your Pevalue to three decimal places.)