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No tortilla chip lover likes soggy chips, so it is important to find characteristics of the production process that produce chips with an appealing texture. The accompanying data on x = Frying time (in seconds) and y = Moisture content (%) appeared in the paper, “Thermal and Physical Properties of Tortilla Chips as a
- a. Construct a
scatterplot of these data. Does the relationship between moisture content and frying time appear to be linear? - b. Transform they values using y′ = log(y) and construct a scatterplot of the (x, y′) pairs. Does this scatterplot look more nearly linear than the one in Part (a)?
- c. Find the equation of the least-squares line that describes the relationship between y′ and x.
- d. Use the least-squares line from Part (c) to predict moisture content for a frying time of 35 minutes.
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Chapter 5 Solutions
Bundle: Introduction to Statistics and Data Analysis, 5th + WebAssign Printed Access Card: Peck/Olsen/Devore. 5th Edition, Single-Term
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