As cheese ages, several chemical processes take place that determine the taste of the final product. Table 8-9 on the textbook's Web site contains data on the concentrations of various chemicals in 30 samples of mature cheddar cheese and a subjective measure of taste for each sample. The variables Acetic and H2S are the natural logarithm of the concentration of acetic acid and hydrogen sulfide, respectively. The variable lactic has not been log-transformed.
a. Draw a scatter plot of the four variables.
b. Do a bivariate regression of taste on acetic and H2S and interpret your results.
c. Do a bivariate regression of taste on lactic and H2S. How do interpret the results?
d. Do a multiple regression of taste on acetic, H2S, and lactic. Interpret your results.
e. Knowing what you know about multicollinearity, how would you decide among these regressions?
f. What overall conclusions can you draw from your analysis?