Natural cork in wine bottles is subject to deterioration, and as a result wine in such bottles may experience contamination. The article "Effects of Bottle Closure Type on Consumer Perceptions of Wine Quality" (Amer. J. of Etiology and Viticulture, 2007: 182-191) reported that, in a tasting of commercial chardonnays, 16 of 91 bottles were considered spoiled to some extent by cork-associated characteristics. Does this data provide strong evidence for concluding that more than 15% of all such bottles are contaminated in this way? a. Carry out a hypothesis test (clearly write down each of the 4 steps for the hypothesis test) to decide whether more than 15% of all such bottles are contaminated. Use significance level of 0.05 b. Verify the test you use is appropriate. For example, if you use a t-test or z-test, verify the corresponding conditions.