Tо study the effect оf а new аdditive оn frosting shelf life, the Publicks bаker randomly assigned each of 150 small batches of frosting to one of three additive levels: none, some, and lots (50 batches were assigned to each treatment group). She then measured their shelf life (in days) by tasting them each morning until every batch had soured. What are the ANOVA null and alternative hypotheses?