2. A researcher is studying the relationship between various properties of wine and their taste characteristics. The histogram below shows the amount of residual sugar (sugar left after fermentation) in a collection of wines. However, one of the bars, between 3 and 5 grams per liter, is missing. 30 % pergrami'liter 1D Residual sugar [gramsllileri Calculate the height of the missing bar and draw it in. (Show your work below, and indicate the numerical value in parentheses above the bar.)