Answer: No tortilla chip aficionado likes soggy chips, so

Chapter 13, Problem 13.15

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No tortilla chip aficionado likes soggy chips, so it is important to find characteristics of the production process that produce chips with an appealing texture. The following data on x frying time (sec) and y moisture content (%) appeared in the article Thermal and Physical Properties of Tortilla Chips as a Function of Frying Time (J. of Food Processing and Preservation, 1995: 175189). a. Construct a scatter plot of y versus x and comment. b. Construct a scatter plot of the (ln(x), ln(y)) pairs and comment. c. What probabilistic relationship between x and y is suggested by the linear pattern in the plot of part (b)? d. Predict the value of moisture content when frying time is 20 in a way that conveys information about reliability and precision. e. Analyze the residuals from fitting the simple linear regression model to the transformed data and comment.