Question

A food scientist conducted a study to determine the effect of the amino acid leucine on LAB (lactic acid bacteria) growth. Leucine was added at 0.38 mM to each of six batches of cucumber juice during fermentation. At 14 days after the start of the fermentation process, a sample of the juice from each batch was obtained and the dry weight of the LAB was measured. The samples contained a mean dry weight of 4.39 mg/ml with a variance of 0.24 (mg/ml)2. Assume that LAB dry weights are approximately normally distributed. (a) Identify the population, the random variable of interest and its probability distribution.

- population: 6 batches of cucumber juice. Random variable: dry weight of LAB in a batch. Probability distribution: ??

Answer 1