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Q6 (4 marks): The table below shows the rheological parameters of the Herschel-Bulkley model for two different types of jam (raspberry and fruits) at different temperature (T), where to 1s the yield stress expressed in Pa, y is the shear rate in s ', n is the flow behaviour index, and K is the consistency index in Pa:s". x7, Chi-squared is a parameter that evaluates the goodness of fit. TCC) Jams 20 25 30 Raspberry Ty 12.6187 9.5005 6.5172 n 0.3280 0.3346 0.3398 K 15.24006 12.59906 11.19694 x' 0.00019 0.00006 0.00013 Fruits Ty 9.4339 8.2902 6.9107 n 0.4148 0.4298 04417 K 17.9903 8.9421 6.9300 x' 0.00126 0.00015 0.00005 *Tabulated data are provided in the separate Excel file 35 3.6583 0.34498 10.03939 0.00007 6.2074 0.4625 4.8072 0.00001 1.6574 0.3520 8.80015 0.00010 4.8505 0.4747 3.9002 0.00012 (a) According to the data provided in this table, what type of rheological behaviour is exhibited by the raspberry jams at 25 C? (b) According to the data provided in this table, are the jams more spreadable at lower or higher temperature? (c) According to the data provided in this table, which jams becomes more spreadable at 40 C