Comparing taste-test rating protocols. Taste-testers of new food products are presented with several competing food samples and asked to rate the taste of each on a 9-point scale (where 1 = “dislike extremely” and 9 = “like extremely”). In the Journal of Sensory Studies (June 2014), food scientists compared two different taste-testing protocols. The sequential monadic (SM) method presented the samples one-at-a-time to the taster in a random order, while the rank rating (RR) method presented the samples to the taster all at once, side-by-side. Consider the following experiment (similar to the one conducted in the journal): 50 consumers of apricot jelly were asked to taste-test five different varieties. Half the testers used the SM protocol and half used the RR protocol during testing. In a second experiment, 50 consumers of cheese were asked to tastetest four different varieties. Again, half the testers used the SM protocol and half used the RR protocol during testing. For each product (apricot jelly and cheese), the mean taste scores of the two protocols (SM and RR) were compared. The results are shown at the top of the next column. Data for Exercise