9231 P43 - Jun 2021 - Q2 - 7 marks
6798
A company is developing a new flavour of chocolate by varying the quantities of the ingredients. A random selection of 9 flavours of chocolate are judged by two tasters who each give marks out of 100 to each flavour of chocolate.
Chocolate | \(A\) | \(B\) | \(C\) | \(D\) | \(E\) | \(F\) | \(G\) | \(H\) | \(I\) |
|---|---|---|---|---|---|---|---|---|---|
Taster 1 | 72 | 86 | 75 | 92 | 98 | 79 | 87 | 60 | 62 |
Taster 2 | 84 | 72 | 74 | 95 | 85 | 87 | 82 | 75 | 68 |
Carry out a Wilcoxon matched-pairs signed-rank test at the \(10 \%\) significance level to investigate whether, on average, there is a difference between marks awarded by the two tasters.
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