Consider the following to answer the question(s) below:
A health food company wants to determine the best process for blanching dark green vegetable material so it can be added to other food products without losing vitamin A. They are examining three different blanching processes to determine which is best in terms of vitamin A retention (mg/100mg). The data collected and partial ANOVA results appear below.

-The correct null hypothesis is
A) Mean vitamin A retention amounts are not all equal across the three blanching processes.
B) Mean vitamin A retention amounts are equal across the three blanching processes.
C) Blanching process has an effect on vitamin A retention.
D) Mean vitamin A retention amounts are not all equal across the three blanching processes, and the blanching process has an effect on vitamin A retention.
E) Mean vitamin A retention amounts are equal across the three blanching processes, and the blanching process has an effect on vitamin A retention.

Question

Consider the following to answer the question(s) below:
A health food company wants to determine the best process for blanching dark green vegetable material so it can be added to other food products without losing vitamin A. They are examining three different blanching processes to determine which is best in terms of vitamin A retention (mg/100mg). The data collected and partial ANOVA results appear below.
  
-The correct null hypothesis is
A) Mean vitamin A retention amounts are not all equal across the three blanching processes. 
B) Mean vitamin A retention amounts are equal across the three blanching processes. 
C) Blanching process has an effect on vitamin A retention. 
D) Mean vitamin A retention amounts are not all equal across the three blanching processes, and the blanching process has an effect on vitamin A retention. 
E) Mean vitamin A retention amounts are equal across the three blanching processes, and the blanching process has an effect on vitamin A retention.

Quizplus · Accepted Answer

The null hypothesis for this ANOVA test is that the mean vitamin A retention amounts are equal across the three blanching processes. This is because the researchers want to determine if there is evidence that any of the blanching processes is more effective in terms of vitamin A retention, so they need to compare them as if they were all equally likely to work. Therefore, the correct answer is B.

Consider the Following to Answer the Question(s) Below