Recall that Figure 3.19 drew scatterplots of cheese fat percentage and moisture percentage using data from Canada, while also considering the type of cheese and adding a trend line. Below are the values of r by cheese type.
a) Which cheese type had the strongest linear association between fat percentage and moisture percentage?
b) Which cheese type had the weakest linear association between fat percentage and moisture percentage?
c) Does it seem like cheese type affects the linear association between fat percentage and moisture percentage?

Transcribed Image Text:

Cheese Type Firm Fresh Hard Semisoft Soft Veined r -0.78 -0.64 -0.47 -0.62 -0.70 -0.38