Homework SourseTo reduce costs a bakery has implemented a new leavening pro
To reduce costs, a bakery has implemented a new leavening process for preparing commercial bread loaves. Loaves of bread were randomly sampled and analyzed for calorie content both before and after implementation of the new process. A summary of the results of the two samples is shown in the table below. Do these samples provide sufficient evidence to conclude at the ninety-five percent confidence level that the mean number of calories per loaf has decreased since the new leavening process was implemented?
| Sample Information | New Process | Old Process |
| Size | 50 | 30 |
| x Calories | 1255 Calories | 1,330 Calories |
| Std. Dev. Calories | 215 Calories | 238 Calories |
Solution
SE
Sample N Mean StDev Mean
1 50 1255 215 30
2 30 1330 238 43
Difference = mu (1) - mu (2)
Estimate for difference: -75.0
95% CI for difference: (-181.2, 31.2)
T-Test of difference = 0 (vs not =): T-Value = -1.41 P-Value = 0.163 DF = 56
as p-value > 0.05 hence we are accepting H0 and claim that the means are more or less equal
