Food additives, such as the plant-based extract tara gum, are used in industrial food preparation as thickening agents to stabilize emulsions and create an impression of thickness and creaminess without adding extra calories. The effect of tara gum on the viscosity (in millipascal-seconds, mPa.s) of fruit yogurt drinks was assessed for various concentrations of tara gum (in grams per 100 grams of drink, g/100 g). The findings are displayed. Concen tration 0.00 0.03 0.06 0.09 0.13 0.16 0.19 0.22 (g/100g) Viscosi ty 11.7 20.9 25.7 31.4 42.4 53.8 60.8 81.5 (mPa.s) Concentration (g/100g) 0.25 0.28 0.31 0.34 0.38 0.41 0.44 0.47 Viscosity (mPa.s) 105.4 126.5 150.3 181.2 210.8 216.0 303.5 316.2 To access the complete data set, click the link for your preferred software format: Excel Minitab14-18 Minitab18+ JMP SPSS TI R Mac-TXT PC-TXT CSV CrunchIt! a = b =