(Question 1) Researchers at a foodcompany are interested in how a new spaghetti

(Question 1) Researchers at a foodcompany are interested in how a new spaghetti sauce made from greentomatoes(and green in color) will compare to their traditional redspaghetti sauce.They are worried that the green color will adversely affect thetastiness scores.They randomly assign subjects to either the green or red saucecondition. Participants indicate the tastiness of thesauce on a 10-point scale. Tastiness scores tend to beskewed. The scores follow.