FIN330: Advanced Methods Final Exam - Part II Fall 2017 due at 12pm Monday December 11, 2017 Please email your data-analysis report to the instructor, lanzhang@uic.edu by 12:00pm Monday 12/11/2017. You should make sure to include FIN330 final project in the subject line of your email. Late report will NOT be considered for credit. ***************DATA PROJECT (40 POINTS) ***************************** As Cheddar cheese matures, a variety of chemical processes take place. The taste of matured cheese is related to the concentration of several chemicals in the final product. In a study of cheddar cheese from the LaTrobe Valley of Victoria, Australia, samples of cheese were analyzed for their quality. The quality of the cheese was assessed by a panel of tasters whose scores are summarized in a single variable called Taste. This is the response variable. The explanatory variables are three chemicals that are present in the cheese: Acetic (acetic acid in natural log scale), H2S (hydrogen sulfide in natural log scale), and Lactic (lactic acid). You are given a data file, \"cheese.txt\