A specimen of connective tissue (collagen) can be obtained from a beef steak. The temperature at which the collagen shrinks can be determined. A tender piece of meat tends to have a low collagen shrinkage temperature. So, the lower shrinkage temperature, the more tender the meat. It is believed that electrical stimulation of a beef carcass could improve the tenderness of the meat. In one study of this effect, beef carcasses were split in half; one side (half) was subjected to a brief electrical current and the other side was an untreated control. For each side, a steak was cut and tested in various ways for tenderness. In one test, the experimenter obtained a specimen of the connective collagen tissue from the steak and determined the temperature at which the tissue would shrink. The experimenter wishes to prove that electrical stimulation tends to improve the tenderness of the meat. The raw data are found in the table below. Let = 0.02.