In the production of its Nutty Toffee, Cordum Candies must carefully control the temperature of its cooking process. However, in response to customer surveys, the company has recently increased the size of the chopped nuts used in the process. The marketing manager is concerned that this change will affect the variability in the cooking temperature and compromise the taste and consistency of the toffee. The head cook finds this concern strange since the change was requested by the marketing department, but yesterday he took a random sample of 27 batches of toffee and found the standard deviation of the temperature to be 1.15 ° F. 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.