Question 2 In designing heating or cooling systems, thermal properties of foods such as specific heat, thermal conductivity, and thermal diffusivity are required. Specific heat of foods depends on their composition and the value can be estimated by using below equation, Cp = 1.547Xc + 1.711Xp + 1.928X, +4.180Xw + 0.908Xa Where X is the mass fraction and the subscripts correspond to c = carbohydrate, p = protein, f = fat, w = water and a = ash. Write an Octave program codes to calculate the specific heat of food (e.g. Table 2) in which the user is required to input the type of food and its composition, and then the estimated specific heat is displayed. The program will repeat the calculation for different type of food (by using loop) until the user chooses to stop. Food Beef (Sirloin) Cheese (Cheddar) Ice Cream (Vanilla) Milk (Whole) Maple syrup X 0 0.0128 0.2360 0.0465 0.6720 Table 2 . 0.2124 0.2490 0.0350 0.0328 0 X 0.0440 0.3314 0.1100 0.0366 0.0020 X 0.7170 0.3675 0.6100 0.8769 0.3200 0.0108 0.0393 0.0090 0.0072 0.0060 Analyze the program codes and recommend additional program codes required if the user did not give correct input