A food company claims that its new product, low-fat yogurt, is 99 % fat-free. The management wants to keep the proportion of bad (not 99 % fat-free) products below 2 %. Inspectors check 500 cups of yogurt every month. In September, 20 cups of yogurt were discovered to be bad. Can you reject the null hypothesis that less than 2 % of the product is bad? Do a 5 % test.