Keir operates a small bakery and he is trying to determine the pricing for his handmade loaves of sourdough bread. Each loaf has an independent production cost that can be modeled with a uniform distribution ranging from 2 to 3. This variability is due to fluctuating costs of ingredients, energy, and minor inefficiencies in production. Keir produces 200 loaves of sourdough bread each day. (a) If Keir wants to ensure that he covers the production cost of 90% of the loaves sold, how should he price each loaf? (2 points) (b) If Keir wants to ensure daily profitability 90% of the time, how should he price each loaf? (5 points) (c) Comparing (a) and (b), what are your intuitions or insights? (3 points) 4