TABLE 10-3
the Use of Preservatives by Food Processors Has

TABLE 10-3
The use of preservatives by food processors has become a controversial issue. Suppose 2 preservatives are extensively tested and determined safe for use in meats. A processor wants to compare the preservatives for their effects on retarding spoilage. Suppose 15 cuts of fresh meat are treated with preservative I and 15 are treated with preservative II, and the number of hours until spoilage begins is recorded for each of the 30 cuts of meat. The results are summarized in the table below.
$\begin{array}{ll}\text { Preservative A } & \text { Preservative } B \\ \overline{X}_{\mathrm{I}}=106.4 \text { hours } & \overline{X}_{\mathrm{II}}=96.54 \text { hours } \\ S_{\mathrm{I}}=10.3 \text { hours } & S_{\mathrm{II}}=13.4 \text { hours }\end{array}$

-Referring to Table 10-3, state the null and alternative hypotheses for testing if the population variances differ for preservatives I and II.

A) H₀ : $\sigma ^2_I-\sigma ^2_{II}$ ?0 versus H₁ : $\sigma ^2_I-\sigma ^2_{II}$ = 0
B) H₀ : $\sigma ^2_I-\sigma ^2_{II}$ ? 0 versus H₁ : $\sigma ^2_I-\sigma ^2_{II}$ > 0
C) H₀ : $\sigma ^2_I-\sigma ^2_{II}$ ? 0 versus H₁ : $\sigma ^2_I-\sigma ^2_{II}$ < 0
D) H₀ : $\sigma ^2_I-\sigma ^2_{II}$ = 0 versus H₁ : $\sigma ^2_I-\sigma ^2_{II}$ ? 0