Let's say on a certain day in a baking facility, the dough temperature I(h) (also in F) can be estimated by the following function, where h is the percentage of hydration:

a. What is the dough temperature if the hydration level is 30%? What if it is 90%?

b. What hydration level results in a dough temperature of 83F?

c. Is the dough temperature function T(h) continuous at h = 40? What about at h = 80?