Question: Researchers at a food company are interested in how a new spaghetti sauce made from green tomatoes (and green in color) will compare to their traditional red spaghetti sauce. They are worried that the green color will adversely affect the tastiness scores. They randomly assign subjects to either the green of red sauce condition. Participants indicate the tastiness of the sauce on a 10 -point scale. Tastiness scores tend to be skewed. The scores follow.

1. What statistical test should be used to analyze these data?
2. Identify \(H_{0}\) and \(H_{a}\) for this study.
3. Conduct the appropriate analysis.
4. Should \(H_{0}\) be rejected? What should the researcher conclude?

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