VII Asignación de Estadística A 2018

APELLIDO PATERNO APELLIDO MATERNO NOMBRES

ALLCCA FLORES DIEGO ALONSO 1
CONTRERAS RAMOS DIANA 2
DE LA TORRE CÓRDOVA ELTON MAX 3
GENEBROZO GUERRA ELIZABETH CRISTINA 4
HUAMANI ROQUE ADA MADISON 5
LINARES CABALLERO LISET 6
PEREZ VITE WINNIE EVELYN 7
SOLÍS VEGA LUZ MARÍA 8
VALENCIA CHINARRO FRANCO NICOLAS 9

Enunciado Problema
Se afirma que la dureza, en grados Shore, de un determinado caucho, debe
ser 65. Se probaron 14 especímenes y se obtuvo una medida promedio de
dureza igual a 63.1 y una desviación estándar de 1,4. ¿Hay evidencia
1
suficiente como para rechazar la afirmación anterior al nivel del 5% de
significación? ¿Qué hipótesis se necesita para que la respuesta sea válida?

Acidity of mouthwash. Acid has been found to be a primary cause of dental

caries (cavities). It is theorized that oral mouthwashes contribute to the
development of caries due to the antiseptic agent oxidizing into acid over
time. This theory was tested in the Journal of Dentistry, Oral Medicine and
Dental Education (Vol. 3, 2009). Three bottles of mouthwash, each of a
different brand, were randomly selected from a drug store. The pH level
(where lower pH levels indicate higher acidity) of each bottle was measured
on the date of purchase and after 30 days. The data are shown in the table.
Use a 95% confidence interval to determine if the mean initial pH level of
mouthwash differs significantly from the mean pH level after 30 days. 2
Mouthwash Brand Initial pH Final pH
LMW 4.56 4.27
SMW 6.71 6.51
RMW 5.65 5.58
Source: Chunhye, K.L. & Schmitz, B.C. “Determination of pH, total acid,
and total ethanol in oral health products: Oxidation of ethanol and
recommendations to mitigate its association with dental caries”, Journal of
Dentistry, Oral Medicine and Dental Education, Vol. 3, No. 1, 2009 (Table
1)

A chemical products manufacturer must identify a new supplier for a raw

material that is an essential component of a particular product. The previous
supplier was able to deliver material with a mean molecular weight of 3500.
The new supplier must show equivalence to this value of molecular weight.
3
If the new supplier can deliver material that has a molecular weight that is
within 50 units of this value, it will be considered equivalent. A random
sample of 10 lots of product is available, and the sample mean and standard
deviation of molecular weight are 3550 and 25, respectively.
(a) State the appropriate hypotheses that must be tested to demonstrate
equivalence.
(b) What are your conclusions using α = 0 05.

The mean bond strength of a cement product must be at least 1000 psi. The
process by which this material is manufactured must show equivalence to this
standard. If the process can manufacture cement for which the mean bond
strength is at least 9750 psi, it will be considered equivalent to the standard.
A random sample of six observations is available, and the sample mean and
4
standard deviation of bond strength are 9360 psi and 42.6 psi, respectively.
(a) State the appropriate hypotheses that must be tested to demonstrate
equivalence.
(b) What are your conclusions using α = 0 05.

An article in Biological Trace Element Research [“Interaction of Dietary

Calcium, Manganese, and Manganese Source (Mn Oxide or Mn Methionine
Complex) or Chick Performance and Manganese Utilization” (1991, Vol.
29(3), pp. 217–228)] showed the following results of tissue assay for liver
manganese (ppm) in chicks fed high Ca diets.
6.02 6.08 7.11 5.73 5.32 7.10
5
5.29 5.84 6.03 5.99 4.53 6.81
(a) Test the hypothesis H0: σ2 = 0,6 versus H1: σ2 ≠ 0 6 using α = 0,01.
(b) What is the P-value for this test?
(c) Discuss how part (a) could be answered by constructing a 99% two-sided
confidence interval for σ.

Alcoholic fermentation in wines. Determining alcoholic fermentation in wine

is critical to the wine-making process. Must/wine density is a good indicator
of the fermentation point since the density value decreases as sugars are
converted into alcohol. For decades, winemakers have measured must/wine
density with a hydrometer. Although accurate, the hydrometer employs a
manual process that is very time-consuming. Consequently, large wineries
are searching for more rapid measures of density measurement. An
alternative method utilizes the hydrostatic balance instrument (similar to the
hydrometer, but digital). A winery in Portugal collected the must/wine 6
density measurements for white wine samples randomly selected from the
fermentation process for a recent harvest. For each sample, the density of the
wine at 20°C was measured with both the hydrometer and the hydrostatic
balance. The densities for 40 wine samples are saved in the WINE40 file. The
winery will use the alternative method of measuring wine density only if it
can be demonstrated that the mean difference between the density
measurements of the two methods does not exceed .002. Perform the analysis
for the winery and give your recommendation.
A polymer is manufactured in a batch chemical process. Viscosity
measurements are normally made on each batch, and long experience with
the process has indicated that the variability in the process is fairly stable with 7
σ = 20. Fifteen batch viscosity measurements are given as follows:
724, 718, 776, 760, 745, 759, 795, 756, 742, 740, 761, 749, 739, 747, 742
A process change that involves switching the type of catalyst used in the
process is made. Following the process change, eight batch viscosity
measurements are taken: 735, 775, 729, 755, 783, 760, 738, 780
Assume that process variability is unaffected by the catalyst change. If the
difference in mean batch viscosity is 10 or less, the manufacturer would like
to detect it with a high probability.
(a) Formulate and test an appropriate hypothesis using α = 0.10. What are
your conclusions? Find the P-value.
(b) Find a 90% confidence interval on the difference in mean batch viscosity
resulting from the process change.
(c) Compare the results of parts (a) and (b) and discuss your findings.

An article in Nature (2003, Vol. 48, p. 1013) described an experiment in

which subjects consumed different types of chocolate to determine the effect
of eating chocolate on a measure of cardiovascular health. We will consider
the results for only dark chocolate and milk chocolate. In the experiment, 12
subjects consumed 100 grams of dark chocolate and 200 grams of milk
chocolate, one type of chocolate per day, and after one hour, the total
antioxidant capacity of their blood plasma was measures in an assay. The
subjects consisted of seven women and five men with an average age range
of 32.2 ±1 years, an average weight of 65.8 ± 3.1 kg, and average body mass
index of 21.9 ± 0.4 kg/m2. Data similar to that reported in the article follows. 8
Dark Chocolate Milk Chocolate
118.8, 122.6, 115.6, 113.6, 119.5, 115.9, 102.1, 105.8, 99.6, 102.7, 98.8, 100.9,

115.8, 115.1, 116.9, 115.4, 115.6, 107.9 102.8, 98.7, 94.7, 97.8, 99.7, 98.6

Is there evidence to support the claim that consuming dark chocolate

produces a higher mean level of total blood plasma antioxidant capacity than
consuming milk chocolate?

An article in the journal Hazardous Waste and Hazardous Materials (1989,

Vol. 6) reported the results of an analysis of the weight of calcium in standard
cement and cement doped with lead. Reduced levels of calcium would
indicate that the hydration mechanism in the cement is blocked and would
allow water to attack various locations in the cement structure. Ten samples 9
of standard cement had an average weight percent calcium of 𝑥̅1 = 90.0 with
a sample standard deviation of s1 = 5,0, and 15 samples of the lead-doped
cement had an average weight percent calcium of 𝑥̅2 = 87,0 with a sample
standard deviation of s2 = 4,0. .