Researchers at a food company are interested in how a new spaghetti sauce made from green tomatoes ( and green in color) will compare to their traditional red spaghetti sauce. They are worried that the green color will adversely affect the tastiness scores. They randomly assign subjects to either the green or red sauce condition. Participants indicate the tastiness of the sauce on a 10- point scale. Tastiness scores tend to be skewed.

Red Sauce 4 5 6 8 7 6 9

Green Sauce 7 6 9 10 6 7 8

a. What statistical test should be used to ana-lyze 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?