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Varying amounts of pectin were added to canned jellies, to
Chapter 7, Problem 13E(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 x and y values were \(\overline x=3\), \(s_x=0.5\), \(\overline{y}=50\), \(s_y=10\). 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)
overline{x}=3
s_x=0.5
overline{y}=50
s_y=10
r=0.5
Questions & Answers
QUESTION:
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 x and y values were \(\overline x=3\), \(s_x=0.5\), \(\overline{y}=50\), \(s_y=10\). 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)
overline{x}=3
s_x=0.5
overline{y}=50
s_y=10
r=0.5
ANSWER:
Step 1 of 2
It is provided that 