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 5 frying time (sec) and y 5 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: 175-189).

a. Construct a scatterplot of y versus x and comment.
b. Construct a scatterplot 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.

Transcribed Image Text:

x 5 10 15 20 25 30 45 60 y16.3 9.7 8.1 4.2 3.4 2.9 1.9 1.3