Marco Pollo, the President of Cheap Chicken, Inc., supplies restaurants with (you might guess this) cheap chicken. In order to keep down costs, he always sells his entire inventory even as the chickens begin aging. Mr. Pollo does recognize the risk of selling foul fowl because his clients may eventually refuse to do business with him. Consequently, his motto is, "Never sell a chicken with more than 500 bacteria per mm3." After reading a book entitled, "The Pecking Order of Manufacturing Techniques," he decides to use a Taguchi loss function with a guardband to help make his product safer. Assume that the cost of producing a cheap chicken is $2.50 and the cost associated with contracting salmonella poisoning by a customer eating at any restaurant he supplies is $200.00. What is the value of the guardband he must choose so that he can never lose more than twice his production cost