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Final Examination
Date: Thursday, Jan 20, 2022; Duration: 120 minutes
Open/close book; Online; Laptops are allowed.
STUDENT INFO
Student name:
Student ID:
QUESTIONS
Question 1: (20 points)
To estimate μ, the average nicotine content of a newly marketed cigarette, 25 of these cigarettes are randomly
chosen, and their nicotine contents are determined. It is known from past experience that the standard deviation
of the nicotine content of a cigarette is equal to 0.8 milligrams. If the average nicotine finding is 1.74
milligrams, what is a 90% confidence interval estimator of μ? (20p)
When a certain production process is operating properly, it produces items that each has a measurable characteristic with
mean 122 and standard deviation 9. However, occasionally the process goes out of control, which results in a change in
the mean of the items produced. Given a random sample of 10 recently produced items had the following values:
123 120 115 125 132 127 130 118 125 128
a. Is the production process operating properly? Conduct the appropriate test of hypothesis and draw the conclusion at a
b. Calculate 95% confidence interval of population parameter given in this question. (5p)
An automobile manufacturer wants to test whether the new type of lubricant changes the fuel consumption of its car
models. The new type of lubricant is tested at a random sample of 12 car models. Data on the amount of fuel
consumption (gallons) the week before and the week after the change in lubricant are given below:
Car model 1 2 3 4 5 6 7 8 9 10 11 12
Fuel Before 4.7 4.3 4.8 5.4 6.0 4.6 5.0 5.5 4.6 4.4 4.0 5.8
Consumption After 5.6 4.6 4.3 5.7 5.0 5.7 4.8 5.1 4.6 4.4 5.8 5.4
(gallons)
Is there any difference in fuel consumption level before and after the change in type of lubricant? If yes, should the
automobile manufacturer change the type of lubricant for fuel efficiency? Conduct the hypothesis and draw the conclusion
at α = 0.05 (20p)
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International University – VNUHCM Student Name:………...………….
School of Industrial Engineering and Management Student ID:……………………….
Five servings each of three different brands of processed meat were tested for fat content. The following data (in fat
32 41 36
34 32 37
31 34 30
35 29 28
33 35 33
X1 X2 Y
14 11 84
16 10 81
22 9 73
24 8 74
20 4 67
29 8 87
26 16 77
15 25 76
29 6 69
24 12 82
– END –
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