On top of the vegetables list are cucumber and lettuce, consisting of 96 percent water. Zucchini, radish and celery are comprised of 95 percent water. Ninety-four percent of tomato's weight is water, and green cabbage is 93 percent water.
I looked at the process sigma calculator (button in upper right below the search box) and they present a link to a forum post (http://www.isixsigma.com/forum/showmessage.asp?messageID=437) that gives information on calculating the sigma using a normsinv function.
The Importance of The White Belt. All belt rankings help Six Sigma projects improve quality, including the white belt because of the supporting role it plays. The white belt is vital to the Six Sigma process for two main reasons. First, the support that they provide is incredibly valuable in itself. Competent white belts can lend extra pairs of hands and eyes to collect data and offer proficient insight into how processes are working.