Imagine that the researchers in exercise 6 want to conduct the same study as a within-subjects design. Participants rate both the green and red sauces by indicating the tastiness on a 10-point scale. As in exercise 6, researchers are concerned that the color of the green sauce will adversely affect tastiness scores. Tastiness scores tend to be skewed. The scores follow.

a. What statistical test should be used to analyze these data?

b. Identify H₀ and H_a for this study.

c. Conduct the appropriate analysis.

d. Should H₀ be rejected? What should the researcher conclude