A manufacturer of gelato ice cream is interested in setting the viscosity as close to 50 mPa s as possible. It is estima
Posted: Mon May 30, 2022 5:19 pm
A manufacturer of gelato ice cream is interested in setting the
viscosity as close to 50 mPa s as possible. It is estimated that
the loss to the consumer is 2 TL per scoop if the viscosity exceeds
60 mPa s. The daily production rate is 3000 scoops. A random sample
of 15 yields the following viscosity (in mPa s): 56, 43, 39, 62,
58, 41, 55, 43, 62, 36, 53, 48, 47, 61, 63.
a) Find the average loss per scoop and the average daily
loss.
The manufacturer is considering adopting a new process to reduce
the variability in the viscosity. It is estimated that the
additional cost of this improvement is 0.40 TL per scoop. A random
sample of size 10 from the new process yielded the following
viscosity values (in mPa s): 52, 55, 49, 48, 50, 51, 47, 50, 53,
46.
b) What is the daily loss under the new process?
c) Discuss whether or not you believe that it is cost
effective to use the new process.
viscosity as close to 50 mPa s as possible. It is estimated that
the loss to the consumer is 2 TL per scoop if the viscosity exceeds
60 mPa s. The daily production rate is 3000 scoops. A random sample
of 15 yields the following viscosity (in mPa s): 56, 43, 39, 62,
58, 41, 55, 43, 62, 36, 53, 48, 47, 61, 63.
a) Find the average loss per scoop and the average daily
loss.
The manufacturer is considering adopting a new process to reduce
the variability in the viscosity. It is estimated that the
additional cost of this improvement is 0.40 TL per scoop. A random
sample of size 10 from the new process yielded the following
viscosity values (in mPa s): 52, 55, 49, 48, 50, 51, 47, 50, 53,
46.
b) What is the daily loss under the new process?
c) Discuss whether or not you believe that it is cost
effective to use the new process.