Introduction To Statistics And Data Analysis
6th Edition
ISBN: 9781337793612
Author: PECK, Roxy.
Publisher: Cengage Learning,
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Textbook Question
Chapter 5.2, Problem 26E
Use the acrylamide data given in the previous exercise to answer the following questions.
- a. Find the equation of the least-squares line for predicting acrylamide concentration using frying time.
- 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.
- c. What is the predicted acrylamide concentration for a frying time of 225 seconds?
- d. Would you use the least-squares line to predict acrylamide concentration for a frying time of 500 seconds? If so, what is the predicted concentration? If not, explain why.
5.25 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 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.
- a. If the goal is to learn how acrylamide concentration is related to frying time, which of these two variables is the dependent variable and which is the independent variable?
- b. Construct a
scatterplot of these data. Describe any interesting features of the scatterplot.
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Chapter 5 Solutions
Introduction To Statistics And Data Analysis
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