In response to customer surveys, a candy company has recently increased the size of the chopped nuts used in its caramel nut bar. The marketing manager is concerned that this change will affect the variability in the cooking temperature and compromise the taste and consistency of the candy. The head cook took a random sample of 27 batches and found the standard deviation of the temperature to be 1.15F. Realizing this is only a point estimate, the marketing manager has requested a 98% confidence interval estimate for the population variance in the cooking temperature.