Food spoilage is often caused by mold and other spoilage microorganisms. This case study focuses on determining how the medium properties as well as environmental conditions are correlated to microorganisms activity that can affect food safety and quality. In a series of experiments, a range of temperature conditions, substrate pH values and water activity were varied using the values presented in Table 1. The resulting values of microorganisms activity were measured (see in Table 2) with the aim of finding those conditions that help us preserving foods longer. Table 2. Microorganism activity (U/mL) resulting from the experiments performed. Part 1 The data shown in Table 2 (also in the attached file cw2_data.xlsx) correspond to a CCD experimental design. Given this information and the data in Tables 1 and 2: (i) using the natural variables shown in Table 2, calculate the corresponding coded variables and add them to that table ( 7 marks) (ii) provide a schematic representation of the design where you clearly identify the corner, star (axial) and centre points ( 7 marks)