The appropriate conclusion of the hypothesis is; The researcher has statistical evidence to conclude that the population mean shower length for high school students is greater than 10 minutes.
<h3>What is the conclusion of the hypothesis?</h3>
We are given;
Sample size; n = 125
Population mean; μ = 10 minutes
Sample Mean; x' = 14.7 minutes
Now, we are told that the hypothesis was carried out and the p-value was 0. Now, the significance level is α = 0. 05 and this means that the p-value is less than the significance level.
In conclusion, we will reject the null hypothesis and conclude that there is sufficient evidence to conclude that the population mean shower length for high school students is greater than 10 minutes.
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Answer:
18 pigs to 27 goats
Explanation:
A 2:3 ratio
You can divide 18 and 27 by 9
18/9 = 2
27/9 = 3
A 2:3 ratio!
And every other one is also incorrect so select the first one
Answer: A) -5
Explanation:
![x^{2} -6x+9=(x-3)(x-3)=(x-3)^{2} \\\\f(x)=(x+2)^{2} \\f(x+a)=[(x+a)+2]^{2} =(x+a+2)^{2}\\\\(x+a+2)^{2}=(x-3)^{2}\\x+a+2=x-3\\x-x+a=-2-3\\a=-5](https://tex.z-dn.net/?f=x%5E%7B2%7D%20-6x%2B9%3D%28x-3%29%28x-3%29%3D%28x-3%29%5E%7B2%7D%20%5C%5C%5C%5Cf%28x%29%3D%28x%2B2%29%5E%7B2%7D%20%5C%5Cf%28x%2Ba%29%3D%5B%28x%2Ba%29%2B2%5D%5E%7B2%7D%20%3D%28x%2Ba%2B2%29%5E%7B2%7D%5C%5C%5C%5C%28x%2Ba%2B2%29%5E%7B2%7D%3D%28x-3%29%5E%7B2%7D%5C%5Cx%2Ba%2B2%3Dx-3%5C%5Cx-x%2Ba%3D-2-3%5C%5Ca%3D-5)
<em>I think that's how you do it?</em>
The given option that has molecules that are solid at room temperature is; D: Saturated Fats
<h3>Molecules at room temperature </h3>
Fatty acids are organic compounds that are poorly soluble in water but soluble in organic solvents.
The two main types of fatty acids are Saturated fatty acids and Unsaturated fatty acid.
Saturated fatty acids contains no double bond in their carbon chains and as such they are solids at room temperature.
Meanwhile, Unsaturated fatty acids contains double bonds in their carbon chains and are thus liquids at room temperature.
The missing options are;
A) Both saturated and unsaturated fats
B) Cholesterol
C) Saturated fats
D) Unsaturated fats
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