A wild strain of Atlantic salmon has a mean fat content of 8.5 grams. A dietician is concerned that the fat content in farm-raised Atlantic salmon is greater than the wild strain.
a) What would be the null and alternative hypothesis for testing whether the average content of fat in farm raised Atlantic salmon is greater than 8.5 grams?
b) Calculate the P-value if a sample of 35 farm-raised salmon fillets had a sample average of 10.5 grams with a sample standard deviation of 5.12 grams.
c) What conclusion would you make at an alpha level of .05? (State your conclusion in terms of the problem)
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