Acrylamide is a chemical that is sometimes found in cooked starchy foods and which is thought to increase the risk of certain kinds of cancer. The paper ?A Statistical Regression Model for the Estimation of Acrylamide Concentrations in French Fries for Excess Lifetime Cancer Risk Assessment? (Food and Chemical Toxicology [2012]: 3867?3876) describes a study to investigate the effect of frying time (in seconds) and acrylamide concentration (in micrograms per kilogram) in French fries. The data in the accompanying table are approximate values read from a graph that appeared in the paper.

Frying Time ............................... Acrylamide Concentration150 ............................................................. 155240 ............................................................. 120240 ............................................................. 190270 ............................................................. 185300 ............................................................. 140300 ............................................................. 270

a. For these data, the estimated regression line for predicting y 5 Acrylamide concentration based on x = Frying time is y = 87 + 0.359x. What is an estimate of the average change in acrylamide concentration associated with a 1-second increase in frying time?

b. What would you predict for acrylamide concentration for a frying time of 250 seconds?

c. Use the given Minitab output to decide if there is convincing evidence of a useful linear relationship between acrylamide concentration and frying temperature.

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R-sq R-sq (adj) R-sq (pred) 0.00% 54.7108 14.38% 0.00% Coefficients Term Coef SE Coef T-Value P-Value VIF Constant 87 112 0.78 0.480 0.359 0.438 0.82 0.459 1.00 х Regression Equation y = 87 + 0.359x