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Calculation T Test

The document appears to contain data from a taste test experiment comparing the hardness and fracturability of muffins made with butter versus margarine. For the hardness attribute, a t-test was conducted and the results showed a statistically significant difference between the butter and margarine muffins. Similarly, a t-test of the fracturability data found a significant difference between the two types of muffins. Therefore, the analysis concludes that there are significant differences in both the hardness and fracturability of muffins made with butter versus margarine.

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Emir
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33 views6 pages

Calculation T Test

The document appears to contain data from a taste test experiment comparing the hardness and fracturability of muffins made with butter versus margarine. For the hardness attribute, a t-test was conducted and the results showed a statistically significant difference between the butter and margarine muffins. Similarly, a t-test of the fracturability data found a significant difference between the two types of muffins. Therefore, the analysis concludes that there are significant differences in both the hardness and fracturability of muffins made with butter versus margarine.

Uploaded by

Emir
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Attribute: Hardness

Butter Margarine Difference Pwr2


PANEL
1 11.8 4.2 7.6 57.76
2 11.8 4.2 7.6 57.76
3 4.2 4.2 0 0
4 7 9.5 -2.5 6.25
5 7 9.5 -2.5 6.25
6 11.8 4.2 7.6 57.76
7 11.8 4.2 7.6 57.76
8 4.2 4.2 0 0
9 7 9.5 -2.5 6.25
10 7 9.5 -2.5 6.25
11 11.8 4.2 7.6 57.76
12 11.8 4.2 7.6 57.76
13 4.2 4.2 0 0
14 7 9.5 -2.5 6.25
15 7 9.5 -2.5 6.25
16 11.8 4.2 7.6 57.76
17 11.8 4.2 7.6 57.76
18 4.2 4.2 0 0
19 7 9.5 -2.5 6.25
20 7 9.5 -2.5 6.25
21 11.8 4.2 7.6 57.76
22 11.8 4.2 7.6 57.76
23 4.2 4.2 0 0
24 7 9.5 -2.5 6.25
25 7 9.5 -2.5 6.25
26 11.8 4.2 7.6 57.76
27 11.8 4.2 7.6 57.76
28 4.2 4.2 0 0
29 7 9.5 -2.5 6.25
30 7 9.5 -2.5 6.25
Total 250.8 189.6 61.2 768.12
Mean 8.36 6.32 2.04 25.604

Step 1: Hypothesis
 Ho : there is no significant difference of hardness between muffin with butter and
muffin with margarine
 H1 : there is significant difference of hardness between muffin with butter and muffin
with margarine

Step 2: Test Statistics

d
t d 2

  d  / n
2

S / n S= n 1

n = 30
df = 30-1
= 29

Difference = mean of A – mean of B Sum of d2 = 768.12


= 8.36 – 6.32 Sum of (d2)2 = 3745.44
= 2.04

By using the formula S = √ ¿ ¿ ¿


= 4.71

2.04
T=
4.71/ √ (30)

=-2.37

Step 3: Critical Value


From the t- Distribution Table,
CV (tvalue) = 1.699

Step 4: Rejection Region


tcalulated > tvalue(Table) = 2.37 > 1.699
Therefore, Reject H0 because t-value calculated was higher than t-critical.
So, reject H0 and accept H1

Step 5: Conclusion
It can be concluded there is significant difference of hardness between muffin with butter and
muffin with margarine.
Attribute: Fracturability

Butter Margarine Difference Pwr2


PANEL
1 4.2 9.5 -5.3 28.09
2 11.8 1.8 10 100
3 7 4.2 2.8 7.84
4 4.2 4.2 0 0
5 7 4.2 2.8 7.84
6 4.2 9.5 -5.3 28.09
7 11.8 1.8 10 100
8 7 4.2 2.8 7.84
9 4.2 4.2 0 0
10 7 4.2 2.8 7.84
11 4.2 9.5 -5.3 28.09
12 11.8 1.8 10 100
13 7 4.2 2.8 7.84
14 4.2 4.2 0 0
15 7 4.2 2.8 7.84
16 4.2 9.5 -5.3 28.09
17 11.8 1.8 10 100
18 7 4.2 2.8 7.84
19 4.2 4.2 0 0
20 7 4.2 2.8 7.84
21 4.2 9.5 -5.3 28.09
22 11.8 1.8 10 100
23 7 4.2 2.8 7.84
24 4.2 4.2 0 0
25 7 4.2 2.8 7.84
26 4.2 9.5 -5.3 28.09
27 11.8 1.8 10 100
28 7 4.2 2.8 7.84
29 4.2 4.2 0 0
30 7 4.2 2.8 7.84
Total 205.2 143.4 61.8 862.62
Mean 6.84 4.78 2.06 28.754

Step 1: Hypothesis
 Ho : there is no significant difference of fracturability between muffin with butter and
muffin with margarine
 H1 : there is significant difference of fracturability between muffin with butter and
muffin with margarine

Step 2 : Test Statistics

d
t d 2

  d  / n
2

S / n S= n 1

n = 30
df = 30-1
= 29

Difference = mean of A – mean of B Sum of d2 = 862.62


= 6.84 – 4.78 Sum of (d2)2 = 3819.24
= 2.06

By using the formula S = √ ¿ ¿ ¿


= 5.0389

2.06
T=
5.0389/ √ (30)

=-2.2393

Step 3: Critical Value


From the t- Distribution Table,
CV (tvalue) = 1.699

Step 4: Decision
tcalulated > tvalue(Table) = 2.2393 > 1.699
Therefore, Reject H0 because t-value calculated was higher than t-critical.
So, reject H0 and accept H1

Step 5: Conclusion
It can be concluded there is significant difference of fracturability between muffin with butter
and muffin with margarine.

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