Canola is a plant in the mustard family. Canola has high oil content and high protein content. The canola seed is crushed to extract cooking oil; the leftover pulp is rich in protein and is used to produce high quality animal feed. The different varieties of canola yield about 40% - 45% of the seed weight in oil. Oil yield depends on genetic and environmental factors, but also on the processes used to extract the oil from the seed. One critical factor in the extraction process is the temperature at which seeds are heated during extraction to facilitate the separation of the oil from the rest of the seed. Researchers at a university in Canada studied two new canola varieties with high oil yields. We denote the two new varieties as variety A and variety B. The researchers were interested in the following questions: a. Does one of the varieties yield more oil (in %) than the other?
b. Does the temperature at which the seed is processed affect oil yield and if so, does the effect of temperature on yield depend on variety?