A nationally known producer of snack cakes is preparing to launch a new lemon-flavored cake. The marketing department wants to test the differences in customer experiences with the cake, depending on the coloring that is added to the batter during baking. The department thinks that the novelty of a lemon cake with blue coloring will make the cake-eating experience and taste more enjoyable. Thirty participants, taken from among the customers who came to their on-site store, are brought to the lab and asked to taste two different cakes each: one that is tinted blue and one that is tinted bright yellow. The participants rate each cake on a scale from 1 to 7, with higher numbers indicating greater sweetness. The researcher found the following: MBlue = 5.6 MYellow = 3.42 sD = 2.46 In the food science experiment, when comparing the observed statistic to the critical value, what is the correct statistical decision and interpretation?
A. Fail to reject the null hypothesis and conclude that customers rate lemon snack cakes tinted blue as significantly more enjoyable than lemon snack cakes tinted yellow.
B. Reject the null hypothesis and conclude that customers rate lemon snack cakes tinted blue as significantly more enjoyable than lemon snack cakes tinted yellow.
C. Fail to reject the null hypothesis and conclude that customers do not rate lemon snack cakes tinted blue as significantly more enjoyable than lemon snack cakes tinted yellow.
D. Reject the null hypothesis and conclude that customers do not rate lemon snack cakes tinted blue as significantly more enjoyable than lemon snack cakes tinted yellow.