Introduction To Statistics And Data Analysis
6th Edition
ISBN: 9781337793612
Author: PECK, Roxy.
Publisher: Cengage Learning,
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Chapter 13.2, Problem 25E
Acrylamide is a chemical that is sometimes found in cooked starchy foods and which is thought to increase the risk of certain kinds of cancer. The paper “A Statistical Regression Model for the Estimation of Acrylamide Concentrations in French Fries for Excess Lifetime Cancer Risk Assessment” (Food and Chemical Toxicology [2012]: 3867–3876) describes a study to investigate the effect of trying time (in seconds) and acrylamide concentration (in micrograms per kilogram) in French fries. The data in the accompanying table are approximate values read from a graph that appeared in the paper.
- a. For these data, the estimated regression line for predicting y = Acrylamide concentration based on x = Frying time is
- b. What would you predict for acrylamide concentration for a frying time of 250 seconds?
- c. Use the given Minitab output to decide if there is convincing evidence of a useful linear relationship between acrylamide concentration and frying temperature.
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Chapter 13 Solutions
Introduction To Statistics And Data Analysis
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