Bundle: Introduction to Statistics and Data Analysis, 5th + WebAssign Printed Access Card: Peck/Olsen/Devore. 5th Edition, Single-Term
Bundle: Introduction to Statistics and Data Analysis, 5th + WebAssign Printed Access Card: Peck/Olsen/Devore. 5th Edition, Single-Term
5th Edition
ISBN: 9781305620711
Author: Roxy Peck, Chris Olsen, Jay L. Devore
Publisher: Cengage Learning
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Chapter 5, Problem 64CR

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 Function of Frying Time” (Journal of Food Processing and Preservation [1995]: 175-189):

Chapter 5, Problem 64CR, No tortilla chip lover likes soggy chips, so it is important to find characteristics of the

  1. a. Construct a scatterplot of these data. Does the relationship between moisture content and frying time appear to be linear?
  2. 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)?
  3. c. Find the equation of the least-squares line that describes the relationship between y′ and x.
  4. 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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