5. The article Objective Measurement of the Stretchability of Mozzarella Cheese (J. Texture Stud., 1992: 185—194) reported on an experiment to investigate how the behavior of mozzarella cheese varied with temperature. Consider the accompanying data on xtemperature and yelongation (%) at failure of the cheese. (Note:The researchers were Italian and used real mozzarella cheese, not the poor cousin widely available in the United States.)
x 59 63 68 72 74 78 83 y 118 182 247 208 197 135 132

a. Construct a scatter plot in which the axes intersect at (0, 0). Mark 0, 20, 40, 60, 80, and 100 on the horizontal axis and 0, 50, 100, 150, 200, and 250 on the vertical axis.

b. Construct a scatter plot in which the axes intersect at (55, 100), as was done in the cited article.
Does this plot seem preferable to the one in part (a)? Explain your reasoning.

c. What do the plots of parts

(a) and

(b) suggest about the nature of the relationship between the two variables?