Lxerclse 1

Syme and ollard* conducLed an experlmenL Lo lnvesLlgaLe Lhe effecL of dlfferenL

moLlvaLlon levels on measures of foodgeLLlng domlnance ln Lhe laboraLory raL 1he daLa
shown ln 1able 710 are Lhe amounLs of food ln grams eaLen by elghL male hooded raLs
followlng 0 as conLrol condlLlon 24 and 72 hours of food deprlvaLlon uo Lhese daLa provlde
sufflclenL evldence Lo lndlcaLe a dlfference ln Lhe effecL of Lwo levels of food deprlvaLlon?
LeL

AmounL of food grams eaLen by elghL raLs under Lhree levels of food deprlvaLlon

Sub[ecL

Pours of food deprlvaLlon
0 24 72
1 43 39 139
2 133 81 126
3 96 81 81
4 72 86 68
3 68 81 143
6 47 39 42
7 101 93 143
8 93 79 79
*Syme C ! and ! S ollard 1he 8elaLlon beLween ulfferences ln Level of lood ueprlvaLlon and uomlnance
ln lood CeLLlng ln Lhe 8aL" lsycboo 5cl 29 (1972) 297298

SoluLlon
SLep 1
PypoLheses

1) E
0
H
1
H
0

E
1
H
1
= H
0
(clalm)

2) E
0
H
2
H
0

E
1
H
2
= H
0
(clalm)

SLep 2
Sub[ecL Pours of food deprlvaLlon
0 24 72
1 43 39 (+14) 139 (+94)
2 133 81 (72) 126 (27)
3 96 81 (13) 81 (13)
4 72 86 (+14) 68 (04)
3 68 81 (+13) 143 (+73)
6 47 39 (+12) 42 (03)
7 101 93 (06) 143 (+44)
8 93 79 (14) 79 (14)
number of mlnuses r
]
4 3
number of pluses b - r
]
4 3
SLep 3
CrlLlcal value lrom Lable A16

b %


CrlLlcal value 0

SLep 4
ueclslon

1) Slnce 4 0
uo noL re[ecL E
0


2) Slnce 3 0
uo noL re[ecL E
0


SLep 3
Concluslon

1) uo noL enough evldence Lo supporL Lhe clalm LhaL lndlcaLe a dlfference ln Lhe effecL
of Lwo levels of food deprlvaLlon

2) uo noL enough evldence Lo supporL Lhe clalm LhaL lndlcaLe a dlfference ln Lhe effecL
of Lwo levels of food deprlvaLlon






















Lxerclse 2

A palnL manufacLurer wlshed Lo compare Lhree newly proposed wlLh Lhe sLandard formula
currenLly ln use for manufacLurlng a parLlcular Lype of house palnL 1he response varlable
was a composlLe score LhaL lncorporaLed several properLles LhaL measure palnL quallLy
Slnce Lhe effecLlve quallLy of palnL ls affecLed by Lhe surface Lo whlch lL ls applled Lhe
company researches applled palnL manufacLured by Lhe sLandard and Lhe Lhree new
formula Lo flve dlfferenL surface whlch served as Lhe blocks for Lhe experlmenL 1he
resulLlng quallLy scores are shown ln 1ab|e 713 A lower score lndlcaLes a lower quallLy lor
each LreaLmenL Lhe dlfferences d
l[
are ln parenLheses LeL

1ab|e 713

Surface lormula
0 1 2 3
A 13 23 12 11
8 12 27 10 9
C 13 29 13 12
u 14 21 9 13
L 13 31 11 10

SoluLlon
SLep 1
PypoLheses

1) E
0
H
1
H
0

E
1
H
1
< H
0
(clalm)

2) E
0
H
2
H
0

E
1
H
2
< H
0
(clalm)

3) E
0
H
3
H
0

E
1
H
3
< H
0
(clalm)

SLep 2
1esL value

Surface lormula
0 1 2 3
A 13 23 (+12) 12 (1) 11 (2)
8 12 27 (+13) 10 (2) 9 (3)
C 13 29 (+14) 13 (2) 12 (3)
u 14 21 (+7) 9 (3) 13 (1)
L 13 31 (+18) 11 (2) 10 (3)
number of mlnuses r
]
0 3 3
number of pluses b - r
]
3 0 0
SLep 3
CrlLlcal value lrom Lable A13

b


CrlLlcal value 0

SLep 4
ueclslon

3 0
1hus do noL re[ecL E
0


0 0
1hus re[ecL E
0


0 0
1hus re[ecL E
0



SLep 3
Concluslon

1) noL enough evldence Lo supporL Lhe clalm LhaL Lhe lower score lndlcaLes a lower
quallLy
2) Lnough evldence Lo supporL Lhe clalm LhaL Lhe lower score lndlcaLes a lower quallLy
3) Lnough evldence Lo supporL Lhe clalm LhaL Lhe lower score lndlcaLes a lower quallLy



















Lxerclse 3

Syme and ollard* conducLed an experlmenL Lo lnvesLlgaLe Lhe effecL of dlfferenL
moLlvaLlon levels on measures of foodgeLLlng domlnance ln Lhe laboraLory raL 1he daLa
shown ln 1able 710 are Lhe amounLs of food ln grams eaLen by elghL male hooded raLs
followlng 0 as conLrol condlLlon 24 72 and 96 hours of food deprlvaLlon A hlgher amounL of
food lndlcaLes more effecLs Lo Lhe Lhree levels of food deprlvaLlon LeL

AmounL of food grams eaLen by elghL raLs under Lhree levels of food deprlvaLlon

Sub[ecL

Pours of food deprlvaLlon
0 24 72 96
1 43 39 139 36
2 133 81 126 198
3 96 81 81 133
4 72 86 68 144
3 68 81 143 89
6 47 39 42 101
7 101 93 143 123
8 93 79 79 147

*Syme C ! and ! S ollard 1he 8elaLlon beLween ulfferences ln Level of lood ueprlvaLlon and uomlnance
ln lood CeLLlng ln Lhe 8aL" lsycboo 5cl 29 (1972) 297298

SoluLlon

SLep 1

PypoLheses

1) E
0
H
1
H
0

E
1
H
1
> H
0
(clalm)

2) E
0
H
2
H
0

E
1
H
2
> H
0
(clalm)

3) E
0
H
3
H
0

E
1
H
3
> H
0
(clalm)









SLep 2

Sub[ecL Pours of food deprlvaLlon
0 24 72 96
1 43 39 (+14) 139 (+94) 36(+11)
2 133 81 (72) 126 (27) 198(+43)
3 96 81 (13) 81 (13) 133(+37)
4 72 86 (+14) 68 (04) 144(+72)
3 68 81 (+13) 143 (+73) 89(+21)
6 47 39 (+12) 42 (03) 101(+34)
7 101 93 (06) 143 (+44) 123(+24)
8 93 79 (14) 79 (14) 147(+34)
number of mlnuses r
]
4 3 0
number of pluses b - r
]
4 3 8

SLep 3

CrlLlcal value lrom Lable A13

b %


CrlLlcal value 0

SLep 4
ueclslon

1) 4 0
1hus do noL re[ecL E
0


2) 3 0
1hus do noL re[ecL E
0


3) 0 0
1hus re[ecL E
0


SLep 3
Concluslon

1) noL enough evldence Lo supporL Lhe clalm LhaL ls a hlgher amounL of food lndlcaLes
more effecLs Lo Lhe Lhree levels of food deprlvaLlon

2) noL enough evldence Lo supporL Lhe clalm LhaL ls a hlgher amounL of food lndlcaLes
more effecLs Lo Lhe Lhree levels of food deprlvaLlon

3) Lnough evldence Lo supporL Lhe clalm LhaL ls a hlgher amounL of food lndlcaLes more
effecLs Lo Lhe Lhree levels of food deprlvaLlon