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 three brands of green tea. brand a: 7.9 7.2 6.6 8.6 8.9 10.1 9.6 8.2 6.9 7.8brand b: 5.2 7.5 9.2 6.1 8.4 6.8brand c: 5.5 5.9 4.1 6.3 6.1 3.8 7.1 4.9does this data suggest that true average folacin content is the same for all brands? carry out a test defining suitable hypotheses and creating a anova table. consider α = 0.05.