1. Interpret the correlation between PH and (a) Acid (b) Diacetyl (c) Perioxide (d) Leavening
2. Interpret the correlation between Acid and (a) Diacetyl (b) Perioxide (c) Leavening
3. Interpret the correlation between Diacetyl and (a) Perioxide (b) Leavening
4. Interpret the correlation between Leavening and Perioxide
5. Are there any correlations in the table that are statistically significant? If so which ones and at what level of significance?
6. What is the population size N for the information in the table?

Table 2 Correlations among functional properties of starter-generated sour maize meals PH Acid Diacetyl Peroxide Leavening PH Pearson correlation 1 -.288** -.426** .384** .132 .000 .167 Sig. (two-tailed) .002 .000 111 111 111 111 111 Acid Pearson correlation -.288** I .694*+ -.025 256** Sig. (two-tailed) .002 .000 .797 .007 N 111 111 111 111 11 1 Diacetyl Pearson correlation -.426** .694** 1 -.158 .097 Sig. (two-tailed) .000 .000 099 310 N 111 11 1 111 111 111 Peroxide Pearson correlation .384** -.025 -.158 1 -.071 Sig. (two-tailed) .000 797 .099 .462 N 111 111 111 111 11 1 Leavening Pearson correlation .132 .256** .097 -.071 Sig. (two-tailed) 1 .167 .007 .310 N .462 111 111 111 111 **Correlation is significant at the 0.01 level (two-tailed)