Which way of dispensing champagne, the traditional vertical method or a tilted beer-like pour, preserves more of the tiny gas bubbles that improve flavor and aroma? The following data was reported in an article. Temp (°C) Type of Pour n Mean (g/L) SD 18 Traditional 4 4.0 0.6 18 Slanted 4 3.7 0.4 12 Traditional 4 3.4 0.2 12 Slanted 4 2.0 0.3 Assume that the sampled distributions are normal. USE SALT (a) Carry out a test at significance level 0.01 to decide whether true average CO₂ loss at 18°C for the traditional pour differs from that for the slanted pour. (Use μ₁ for the traditional pour and 2 for the slanted pour.) State the relevant hypotheses. Ho: -2=0 Ha₁₂ = 0 Hai H-M20 ○ Ho: 111-112 >0 Ha H1 H20 Ho: -20 HH1-20 Calculate the test statistic and P-value. (Round your test statistic to one decimal place and your P-value to three decimal places.) t= P-value=