TABLE 10-3
the Use of Preservatives by Food Processors

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} { l l } \text { Preservative \(A\) }& \text { Preservative \(B\) }\\\bar{X} _ { I } = 106.4 \text { hours } & \bar{X} _ { \text {II } } = 96.54 \text { hours } \\S _ { I } = 10.3 \text { hours } & S _ { \text {II } } = 13.4 \text { hours }\end{array}$$
-Referring to Table 10-3, suppose ? = 0.05. Which of the following represents the correct conclusion?

A) There is no evidence that the population variances between preservatives I and II are the same.
B) There is evidence that the population variances between preservatives I and II are the same.
C) There is evidence of a difference in the population variances between preservatives I and II.
D) There is no evidence of a difference in the population variances between preservatives I and II.