Varying amounts of pectin were added to canned jellies, to study the relationship
Chapter 7, Problem 13(choose chapter or problem)
Varying amounts of pectin were added to canned jellies, to study the relationship between pectin concentration in \(\%(x)\) and a firmness index \((y)\). The means and standard deviations of the and
values were \(\bar{x}=3, s_{x}=0.5, \bar{y}=50, s_{y}=10\). The correlation between curing time and firmness was computed to be \(r=0.5\). Find the equation of the least-squares line to predict firmness from pectin concentration.
Equation Transcription:
Text Transcription:
%(x)
(y)
bar{x}=3, s_x=0.5, bar{y}=50, s_y=10
r=0.5
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