No tortilla chip lover likes soggy chips, so it is important to identify 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):

Construct a scatterplot of these data. Would you recommend using the least squares regression line to summarize the relationship between moisture content and frying time? Explain why or why not.

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Frying time (x): 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)