Respuesta :
Answer:
[tex](0.016-0.047) - 1.96 \sqrt{\frac{0.016(1-0.016)}{385} +\frac{0.047(1-0.047)}{340}}=-0.057[/tex]
[tex](0.016-0.047) + 1.96 \sqrt{\frac{0.016(1-0.016)}{385} +\frac{0.047(1-0.047)}{340}}=-0.0052[/tex]
And the confidence interval for the true difference of proportions is given by:
[tex] -0.057 \leq p_1 -\hat p_2 \leq -0.0052[/tex]
Since the confidence interval not contains the value 0 and all the values are negative we have enough evidence to conclude that the proportion for the old dough is significantly less than the new dough
Step-by-step explanation:
We have the information given:
[tex]p_1[/tex] represent the real population proportion of complaints for the old dough
[tex]\hat p_1 =\frac{6}{385}=0.016[/tex] represent the estimated proportion of complaints for the old dough
[tex]n_1=385[/tex] is the sample size for the old dough
[tex]p_2[/tex] represent the real population proportion of complaints for the new dough
[tex]\hat p_2 =\frac{16}{340}=0.047[/tex] represent the estimated proportion of complaints for the new dough
[tex]n_2=340[/tex] is the sample size for the new dough
[tex]z[/tex] represent the critical value
The confidence interval for the difference of two proportions would be given by this formula :
[tex](\hat p_1 -\hat p_1) \pm z_{\alpha/2} \sqrt{\frac{\hat p_1(1-\hat p_1)}{n_1} +\frac{\hat p_2 (1-\hat p_2)}{n_2}}[/tex]
The confidence level is 95% the significance level is [tex]\alpha=1-0.95=0.05[/tex] and [tex]\alpha/2=0.025[/tex], and the critical value for this case would be.
[tex]z_{\alpha/2}=1.96[/tex]
Replacing the info given into the confidence interval we got:
[tex](0.016-0.047) - 1.96 \sqrt{\frac{0.016(1-0.016)}{385} +\frac{0.047(1-0.047)}{340}}=-0.057[/tex]
[tex](0.016-0.047) + 1.96 \sqrt{\frac{0.016(1-0.016)}{385} +\frac{0.047(1-0.047)}{340}}=-0.0052[/tex]
And the confidence interval for the true difference of proportions is given by:
[tex] -0.057 \leq p_1 -\hat p_2 \leq -0.0052[/tex]
Since the confidence interval not contains the value 0 we have enough evidence to conclude that the proportion for the old dough is significantly less than the new dough