Writers
Eight Professional Food Writers Have Been Asked to Rate

Short Answer

Writers
Eight professional food writers have been asked to rate the taste characteristics of a meat dish prepared first by flame grilling and then by charcoal grilling. After each of the dishes is prepared it is rated on a scale from 1 to 5 with 1 being best and 5 being worst. The results of the rating were:
$$\begin{array} { | c | c | c | r c | } \hline \text { Writer } & \text { Flame } & \text { Charcoal } & d _ { i } & \left| d _ { i } \right| \\\hline \text { A } & 5 & 1 & 4 & 4 \\\text { B } & 4 & 2 & 2 & 2 \\\text { C } & 1 & 2 & - 1 & 1 \\\text { D } & 4 & 3 & 1 & 1 \\\text { E } & 3 & 1 & 2 & 2 \\\text { F } & 4 & 4 & 0 & 0 \\\text { G } & 4 & 5 & - 1 & 1 \\\text { H } & 2 & 3 & - 1 & 1 \\\hline\end{array}$$
-The Wilcoxon signed rank test for paired samples is used to test the hypotheses $$H _ { 0 } : m _ { d } = 0 \text { vs. } H _ { 1 } : m _ { d } \neq 0$$ At the 0.05 significance level,what are the critical values?
Separate your answers with commas,for example x,y,z,etc.