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 time (sec) and 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).

x 5 frying y 5 moisture A linear regression of log(time) versus load was fit. The investigators were particularly interested in estimating the slope of the true regression line relating these variables.

Investigate the quality of the fit, estimate the slope, and predict time to failure when load is 80, in a way that conveys information about reliability and precision.