1. (30 pt) Profile analysis on the Fish data set. Baten, Tack, and Baeder (1958) com- pared judge's scores on fish prepared by three methods. Twelve fish were cooked by each method, and several judges tasted the fish samples and rated each on four variables: y1 = aroma, y2 = flavor, y3 = texture, and, y4 = moisture. Please carry a profile analysis to compare method 1 and method 2 on these four variables and answer the following questions (Data:fishprofile_data.sas or fish_profile_R.r and fish.txt) (a) Are the profiles parallel. Make sure you specify the null hypothesis and alternative hypothesis. You need to provide supporting work to your conclusion (test statistics, degree of freedom, p value, conclusion. Paste the necessary software output here.) (10pt) (b) Are the profiles coincident. Following the instruction as (a) if you need to conduct a hypothesis test. (10pt) (c) Are the profiles flat ? Following the instruction as (a). if you need to conduct a hypothesis test. (10pt)