No tortilla chip aficionado likes soggy chips, so it is important to find characteristic...

No tortilla chip aficionado likes soggy chips, so it is important to find characteristics of the production process that produce chips with an appealing texture. The following data on x = frying time (sec) and y = moisture content (%) appeared in the article “Thermal and Physical Properties of Tortilla Chips as a Function of Frying Time” (J. of Food Processing and Preservation, 1995: 175–189).

a. Construct a scatter plot of y versus x and comment.

b. Construct a scatter plot of the (ln(x), ln(y)) pairs and comment.

c. What probabilistic relationship between x and y is suggested by the linear pattern in the plot of part (b)?

d. Predict the value of moisture content when frying time is 20, in a way that conveys information about reliability and precision.

e. Analyze the residuals from fitting the simple linear regression model to the transformed data and comment.