Below are the results of experiments conducted to examine the formation of acrylamide and HMF in French fries in the presence of citric acid. A$,$ B$,$ and C show sample preparation parallels.

Sample HMF $($g$/$g$)$ ACR $($ng$/$g$)$ pH

Potato A $1\mathrm{.}2312005\mathrm{.}66$

Potato B $1\mathrm{.}1112325\mathrm{.}77$

Potato C $1\mathrm{.}2212565\mathrm{.}78$

Potato $+0\mathrm{.}2\%$ citric acid A $1\mathrm{.}2310015\mathrm{.}32$

Potato $+0\mathrm{.}2\%$ citric acid B $1\mathrm{.}359915\mathrm{.}23$

Potato $+0\mathrm{.}2\%$ citric acid C $1\mathrm{.}019565\mathrm{.}25$

a$)$ What are the acrylamide and HMF concentrations and pH values $$in these samples? Create a table and present it with statistical evaluations.

b$)$ Have the acrylamide and HMF concentration and pH value changed with the application of citric acid? Interpret the results?