Meatball Problem: In Applications of Mathematics: A Nationwide Survey (page III-6), A. C. Madgett reports the moisture content of deep-fried meatballs as a function of how long they have been cooked. The following data were gathered to determine the effectiveness of adding whey to hamburger meat to make it retain more moisture during cooking, thus improving its quality. a. On the same screen, make a scatter plot of both sets of data. Use different symbols for the different data sets. Find the best-fitting linear function for each set of data, and plot the two functions on the same screen as the scatter plots. Sketch the results. content for the missing data point in the whey data. Which process do you use to do this, extrapolation or interpolation? Explain. meatballs could be cooked without dropping below 30% moisture if they have whey and then if they have no whey. Which process do you use to do this, extrapolation or interpolation? Explain. d. According to your mathematical models, do the two kinds of meatballs have the same moisture content before they are cooked? Give numbers to support your answer.

MSOM 301 Exam #2 Review Guide Chapters 9, 10, 11, 12, and 15 50 Multiple Choice Questions worth one point each (plus an extra credit question worth one point) Review (don’t memorize) all PowerPoint slides on Blackboard and your notes Bring a #2 pencil and a blank Scantron form, and valid GMU ID. I post your grade on Blackboard;...