6.125 Wine.
Many food products contain small quantities of substances that would give an undesirable taste or smell if they were present in large amounts. An example is the “off-odors” caused by sulfur compounds in wine. Oenologists (wine experts) have determined the odor threshold, the lowest concentration of a compound that the human nose can detect. For example, the odor threshold for dimethyl sulfde (DMS) is given in the oenology literature as 25 micrograms per liter of wine (). Untrained noses may be less sensitive, however. Here are the DMS odor thresholds for 10 beginning students of oenology:
31 | 31 | 43 | 36 | 23 | 34 | 32 | 30 | 20 | 24 |
Assume (this is not realistic) that the standard deviation of the odor threshold for untrained noses is known to be .
odor
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(b) (26.06, 34.74). (c) , . The mean odor threshold for the beginning students is higher than the published threshold of 25.