Refer to the Journal of Food Engineering (Sep. 2013) study of the characteristics of fried sweet potato chips, Exercise 8.74. Recall that a sample of 6 sweet potato slices fried at 130º using a vacuum fryer yielded the following statistics on internal oil content (measured in gigagrams): y̅₁ = .178 g/g and s₁ = .011 g/g. A second sample of 6 sweet potato slices was obtained, only these were subjected to a two-stage frying process (again, at 130º) in an attempt to improve texture and appearance. Summary statistics on internal oil content for this second sample follows: y̅₂ = .140 g/g and s₂ = .002 g/g. The researchers want to compare the mean internal oil contents of sweet potato chips fried with the two methods using a t-test. Do you recommend the researchers carry out this analysis? Explain.

Data from Exercise 8.74

Refer to the Journal of Food Engineering (Sep., 2013) study of the characteristics of sweet potato chips fried at different temperatures, Exercise 7.75. Recall that a sample of 6 sweet potato slices were fried at 130º using a vacuum fryer and the internal oil content (gigagrams) was measured for each slice.