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"+ describes a study to investigate the effect of frying 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. Frying Acrylamide Time Concentration 150 240 240 270 300 300 150 115 190 180 145 275 (a) Find the equation of the least-squares line for predicting acrylamide concentration using frying time. (Round your answers to four decimal places.) ŷ = (b) Does the equation of the least-squares line support the conclusion that longer frying times tend to be paired with higher acrylamide concentrations? Explain. O No, the least squares regression line equation does not support the researcher's conclusion that higher frying times tend to be paired with higher acrylamide concentrations. The association between acrylamide concentration and frying time is negative, which indicates that longer frying times tend to result in higher acrylamide concentrations. O No, the least squares regression line equation does not support the researcher's conclusion that higher frying times tend to be paired with higher acrylamide concentrations. The association between acrylamide concentration and frying time is positive, which indicates that longer frying times tend to result in higher acrylamide concentrations. O Yes, the least squares regression line equation does support the researcher's conclusion that higher frying times tend to be paired with higher acrylamide concentrations. The association between acrylamide concentration and frying time is negative, which indicates that longer frying times tend to result in higher acrylamide concentrations. Yes, the least squares regression line equation does support the researcher's conclusion that higher frying times tend to be paired with higher acrylamide concentrations. The association between acrylamide concentration and frying time is positive, which indicates that longer frying times tend to result in higher acrylamide concentrations. (c) What is the predicted acrylamide concentration (in micrograms per kilogram) for a frying time of 225 seconds? (Round your answer to three decimal places.) micrograms per kilogram.