The Best Tasting Ice Creams Are Generally High in Fat

Multiple Choice

The best tasting ice creams are generally high in fat content, which gives them a creamy texture. Four brands of ice cream (two national and two local) were tested by consumers who graded their level of creaminess (A = very creamy to F = not creamy) . Each brand was rated by a different group of consumers (the data are shown below) . Using the Kruskal-Wallis test, at α = 0.10 we would conclude that

A) The null hypothesis should be rejected.
B) The null hypothesis should be accepted.
C) There is no difference in creaminess among the brands.
D) The null hypothesis should be rejected and that there is no difference in creaminess among the brands.
E) The null hypothesis should be accepted and find that there is no difference in creaminess among the brands.