Question: A group of Harvard University School of Public Health researchers studied the impact of cooking on the size of indoor air particles (Environmental Science & Technology, September 1, 2000.). The decay rate (measured in m/hour) for fine particles produced from oven cooking or toasting was recorded on six randomly selected days. The mean was found to be 1.07 \(\mu \) m/hour and the standard deviation was 0.23 \(\mu \) m/hour.

1. (5) Find the 95% confidence interval estimate for the true average decay rate of fine particles produced from oven cooking or toasting.
2. (5) Give a practical interpretation of the interval you found in part a.

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