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Burnside Marketing Research conducted a study for Barker Foods on some designs for a new dry cereal. Three attributes were found to be most influential in determin- ing which cereal had the best taste: ratio of wheat to corn in the cereal flake, type of sweetener (sugar, honey, or artificial), and the presence or absence of flavor bits. Seven children participated in taste tests and provided the following part-worths for the attributes: Sweetener Flavor Bits Child Present Absent 1 2 3 4 5 6 7 Wheat/Corn Low High 15 35 30 20 40 25 35 30 25 40 20 25 30 15 Sugar 30 40 20 25 40 20 25 Honey 40 35 40 20 20 35 40 Artificial 25 35 10 30 35 30 40 15 8 7 15 18 9 20 9HH8Hsu 11 14 18 14 16 11 a. Suppose the overall utility (sum of part-worths) of the current favorite cereal is 75 for each child. What is the product design that will maximize the share of choices for the seven children in the sample? b. Assume the overall utility of the current favorite cereal for the first four children in the group is 70, and the overall utility of the current favorite cereal for the last three children in the group is 80. What is the product design that will maximize the share of choices for the seven children in the sample