Introduction To Statistics And Data Analysis
6th Edition
ISBN: 9781337793612
Author: PECK, Roxy.
Publisher: Cengage Learning,
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Textbook Question
Chapter 5, Problem 75CR
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
Introduction To Statistics And Data Analysis
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