It is found that certain kinds of meat lose weight as a result of being cooked. A restaurant chef is prepared to accept up to \(10\%\) loss but suspects that the recent consignments have a higher percentage weight loss. She decides to carry out a hypothesis test on a random sample of steaks.
The chef takes a random sample of \(40\) steaks, and calculate the percentage weight loss of each steak, \(x\) (in percent). The mean and variance of the percentage weight loss of the \(40\) steaks are \(10.48\%\) with variance \(3.37\%\) respectively.
The chef carries out another test using \(100\) readings obtained from chefs of other restaurants. The percentage weight loss of each steak, \(y\) (in percent), is summarised by:
\(\sum{y=\mathrm{1055}\mathrm{.2}}\), \(\sum{{{y}^{2}}=k}\).
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