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.

(a) Find the 95% confidence interval estimate for the true average decay rate of fine particles produced from oven cooking or toasting.

(b) Give a practical interpretation of the interval you found in part a.