Maurice Tutor

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    Argosy University/ Phoniex University/
    Nov-2005 - Oct-2011

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    Phoniex University
    Oct-2001 - Nov-2016

Category > Management Posted 01 Nov 2017 My Price 7.00

Thermal and Physical Properties of Tortilla

5.52 ● The following data on x = frying time (in sec- onds) and y = moisture content (%) appeared in the paper “Thermal and Physical Properties of Tortilla Chips as a Function of Frying Time” (Journal of Food Processing and Preservation [1995]: 175–189):

x         5     10     15     20     25     30     45     60

y   16.3    9.7    8.1    4.2    3.4    2.9    1.9  1.3

a.    Construct a scatterplot of the data. Would a straight line provide an effective summary of the relationship?

b.    Here are the values of x'= log(x) and y'= log(y):

x'   0.70   1.00   1.18    1.30    1.40    1.48    1.65  1.78

y'   1.21   0.99   0.91   0.62    0.53    0.46    0.28   0.11

Construct a scatterplot of these transformed data, and comment on the pattern.

c.    Based on the accompanying MINITAB output, does the

d.    Use the MINITAB output to predict moisture content when frying time is 35 sec.

e.    Do you think that predictions of moisture content using the model in Part (c) will be better than those using the model fit in Example 5.16, which used transformed y val- ues but did not transform x? Explain.

 

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Maurice Tutor
(5)
Status NEW Posted 01 Nov 2017 09:11 PM My Price 7.00

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