Researchers at a food company are interested in how a new ketchup made from green tomatoes

(and green in color) will compare to their traditional red ketchup. They are worried that the green color will adversely affect the tastiness scores. They randomly assign participants to either the green or red ketchup condition.

Participants indicate the tastiness of the sauce on a 20-point scale. Tastiness scores tend to be skewed. The scores follow.

Green Ketchup Red Ketchup 14 16 15 16 16 19 18 20 16 17 16 17 19 18

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

b. Identify H0 and Ha for this study.

c. Conduct the appropriate analysis.

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