Although tea is the world’s most widely consumed beverage after water, little is known about its nutritional value. Folacin is the only B vitamin present in any significant amount in tea, and recent advances in assay methods have made accurate determination of folacin content feasible. Consider the accompanying data on folacin content for randomly selected specimens of the four leading brands of green tea.

\(\begin{array} \\
\text{Brand}& \text{Observations}\\
\hline
1&7.9&6.2&6.6&8.6&8.9&10.1&9.6\\
2&5.7&7.5&9.8&6.1&8.4\\
3&6.8&7.5&5.0&7.4&5.3&6.1\\
4&6.4&7.1&7.9&4.5&5.0&4.0 \\
\hline
\end{array}\)

(Data is based on “Folacin Content of Tea,” J. Amer. Dietetic Assoc., 1983: 627–632.) Does this data suggest that true average folacin content is the same for all brands? a. Carry out a test using α=.05α=.05 via the P-value method. b. Assess the plausibility of any assumptions required for your analysis in part (a). c. Perform a multiple comparisons analysis to identify significant differences among brands.