22. The quality of cheese is determined by tasters whose scores are summarized in a dependent variable called Taste. The independent (predictor) variables are three chemicals that are present in the cheese: acetic acid, hydrogen sulfide (H2S), and lactic acid. The 15 cases in the data set are given in Table P-22. Analyze these data using multiple regression methods. Be sure to include only significant independent variables in your final model and interpret . Include an analysis of the residuals.