SOLUTION: Potato chip lovers do not like soggy chips, so it is important to find characteristics of the production process that produces chips with an appealing texture.
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-> SOLUTION: Potato chip lovers do not like soggy chips, so it is important to find characteristics of the production process that produces chips with an appealing texture.
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Question 1204047: Potato chip lovers do not like soggy chips, so it is important to find characteristics of the production process that produces chips with an appealing texture.
The following sample data on the frying time (in seconds) and moisture content (%) of potato chips were collected:
Frying time (X) Moisture content (Y)
65 1.4
50 1.9
35 3
30 3.4
20 4.2
15 8.1
10 9.7
5 16.3
3.1 Draw a scatter diagram to represent the two variables.
3.2 Calculate the Pearson’s correlation coefficient.
3.3 Comment on the strength of the relationship between the two variables.
3.4 Determine the linear regression equation.
3.5 Estimate the moisture content of chips that were fried for 25 seconds.
3.1 Draw a scatter diagram to represent the two variables.
see above.
3.2 Calculate the Pearson’s correlation coefficient.
correlation correlation coefficient is r = -.8197.
3.3 Comment on the strength of the relationship between the two variables.
strength of the relationship is good.
3.4 Determine the linear regression equation.
y = -.2018 * x + 11.8029
-.2018 is the slope.
11.8029 is the y-intercept.
slope is the change in the value of y divided by the corresponding change in x.
y-intercept is the value of y when the value of x is 0.
3.5 Estimate the moisture content of chips that were fried for 25 seconds.
moisture content for chips that were fried for 25 seconds is equal to 6.1525.
here's a reference on r and r^2 value in a linear regression.
