Breakfast cereal (or simply cereal) is a traditional breakfast made from processed cereal grains. It is traditionally eaten as breakfast primarily in Western societies. Warm cereals like porridge and grits have the longest history. Ready-to-eat cold cereals, appearing around the late 19th century, are most often mixed with milk. A chemistry student compiled data about all of her favorite breakfast cereals: Protein Type cold Sales Rank 44 6 Sodium 230 140 0 1 5 24 115 Name Manufacturer Special K Kellogg's Trix General Mills Quaker Oatmeal Quaker Multi-Grain Cheerios General Mills Apple Jacks Kellogg's Honey Nut Cheerios General Mills Wheaties General Mills Frosted Flakes Kellogg's cold hot cold cold Calories 110 110 100 100 110 110 100 110 2 220 125 250 2 3 3 27 20 16 cold 200 46 cold cold 1 200 3 2 180 4 Lucky Charms General Mills cold 110 Consider the variables in this data set. Identify the type of measurement scale: categorical, ordinal, interval, or ratio. Type C for categorical, O for ordinal, I for interval, or R for ratio. (a) Manufacturer A (b) Calories A/ (c) Sodium AJ Lucky Charms General Mills cold 110 Consider the variables in this data set. Identify categorical, ordinal, interval, or ratio. Type C for categorical, O for ordinal, i for inten (a) Manufacturer A/ (b) Calories AJ (c) Sodium A/ (d) Sales Rank A/ (e) Type