No tortilla chip lover likes soggy chips, so it is important to find characteristics of the production process that produce chips with an appealing texture. The accompanying data on x = frying time (in seconds) and y = moisture content (%) appeared in the paper, €œThermal and Physical Properties of Tortilla Chips as a Function of Frying Time€ (Journal of Food Processing and Preservation [1995]: 175€“189):

a. Construct a scatterplot of these data. Does the relationship between moisture content and frying time appear to be linear?
b. Transform the y values using y = log(y) and construct a scatterplot of the (x, y) pairs. Does this scatterplot look more nearly linear than the one in Part (a)?
c. Find the equation of the least-squares line that describes the relationship between y and x.
d. Use the least-squares line from Part (c) to predict moisture content for a frying time of 35 minutes.

Transcribed Image Text:

Frying time )5 10 15 20 25 30 45 60 Moisture 16.3 9.7 8.1 4.2 3.4 2.9 1.9 1.3 content (y):