A cracker bakery wants to test microwaving crackers after breaking to reduce the risk of broken crackers at the time the package is opened.
The experimenter randomly assigns 65 crackers from one day's production to be microwaved after baking, and another 65 to a control group. Fourteen days later, 3 of the microwaved crackers show visible "checking", which is the starting point for breaks. At the same time, 57 of the 65 crackers in the control group show signs of checking.
Do these samples provide evidence significant at the 1% level that microwaving after baking reduces the risk of checking in these crackers?
Formulate H0 and Ha.
a. Give the test statistic: 138.87 <----- This is wrong answer. I need to find this...
b. Give the P-value: 0.0000 <----- I got this
c. Your decision for the hypothesis test:
A. Do Not Reject H0.
B. Do Not Reject Ha.
C. Reject H0. <<<<-------- I got this.
D. Reject Ha.