Capsaicin is a compound in peppers that makes them taste “hot”. This compound is

Question

Capsaicin is a compound in peppers that makes them taste “hot”. This compound is of interest in human nutrition because it is thought to increase metabolic rate and may help with weight loss. The table shows amount of capsaicin found in several samples of hot green peppers, via HPLC analysis. Calculate the mean, the standard deviation, and the relative standard deviation.

Please show the calculation for standard deviation, do not just use statistics software.

Green Pepper sample: capsaicin ppm by mass Square of difference, (x_i --x(with line over it))^2

1 138.5

2 125.3

3 134.7

4 143.9

5 152.6

sums sums= Sums=

Mean =

Std. Dev. =

% Rel std. dev =

Please explain i wan to be able to understand why!! Thanks

Explanation / Answer

mean = (138.5 + 125.3 + 134.7 + 143.9 +152.6) / 5

mean = 139

standard deviation = square root of ((139-138.5)^2 + (139-125.3)^2 + (139-134.7)^2 + (139-143.9)^2 + (139-152.6)^2) / 5

Standard deviation = 9.1148

Relative standard deviation = (100 * 9.1148) / 139

                                      RSD = 6.5574

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