10.8 9.7 6.2 6 5.2 4.8 5.1 4.9 3.5 4.4 11.5 9.4 7 7.9 7.4 7.1 3 6.5 3.4 3.7 9.8 6.8 5 10.6 4.7 4.9 8.2 6.4 6 8.3 3.1 5.9 4.7 9.9 5.2 7.6 4.6 7.4 6.6 3.4 7.5 4.2 7.9 6.4 5.6 6.8 5.1 6.7 3.4 8.5 4.9 11.3 6.6 5.3 2.3 4.5 4.8 9.8 6.1 1.9 7.3 3.7 4.9 7.6 6.7 2.5 4.5 7.9 9.1 11.2 5.2 7.1 5.1 7.6 7.7 12.1 6.1 5.8 5.1 8.3 7.2 9.2 6.8 8.1 6.8 5.7 6.8 2.9 6.5 7.8 5.5 3.7 3.9 9.1 3.8 3.7 5 6.9 4.9 2.1 3.3 7.7 7.4 4.1 6.8 3.4 10.7 5.7 10.5 5.1 6.3 7.7 4.7 7.7 3.2 4.5 5.2 5.1 7.4 6.4 BIN Classes Count 120 1.9 0 to under 2 Mean 6.26 3.9 2 to under 4 Median 6.15 5.9 4 to under 6 Max 12.1 7.9 6 to under 8 Min 1.9 9.9 8 to under 10 Range 10.2 11.9 10 to under 12 Standard 2.22 13.9 12 to under 14 80th percentile 7.88 Proportion 17.50%For parts c and d, use 0'. = 0.05 a. 95% Confidence interval for the average length of a French Fry b. 95% Confidence interval for the proportion of fries \"greater than or equal to 8 cm\". c. Test to determine if the average length of a French fry is greater than or equal to 8 cm. d. Test to determine if the proportion of French fries that are 8 cm or longer is more than 50%