Question

An article reports a study in which eight types of white wine had their tartaric acid concentration (in g/L) measured both before and after a cold stabilization process. The results are presented in the following table:

Wine type	Before	After	Difference
1	2.84	2.59	0.25
2	2.85	2.47	0.38
3	1.84	1.58	0.26
4	1.6	1.56	0.04
5	0.8	0.78	0.02
6	0.89	0.66	0.23
7	2.03	1.87	0.16
8	1.9	1.71	0.19

Find a 95% confidence interval for the mean difference between the tartaric acid concentrations before and after the cold stabilization process. Round the answers to three decimal places.

Answer 1