pectin 0 0 0 1 1 1 2 2 2 3 3 3 reading 46.9 48.2 51.3 56.48 60.34 62.97 67.91 72.78 73.67 68.13 71.85 72.34 Stat_652_HW1_Sinha (Homework) Current Score : - / 65 Due : Tuesday, May 30 2017 11:59 PM CDT 0/4 submissions 1. Question Details A food processor was receiving complaints from its customers about the firmness of its canned sweet potatoes. The firm s research scientist decided to conduct an experiment to determine if adding pectin to the sweet potatoes may result in a product with a more desirable firmness. The experiment was designed using 3 concentrations of pectin (by weight): 1%, 2%, 3%, and a control 0%. The processor packed 12 cans with sweet potatoes with a 25% (by weight) sugar solution. Three cans were randomly assigned to each of the pectin concentrations with the appropriate percentage of pectin added to the sugar syrup. The cans were sealed and placed in a 25C environment for 30 days. At the end of the storage time, the cans were opened and a firmness determination was made for the contents of each can. Download the related data (.xls format) and run JMP to answer the following questions. i. Report the estimated mean firmness reading for the 0% pectin Concentration. Report the estimated mean change in the firmness reading for the 1% increase in pectin concentration. Report the estimated percent variability in the firmness reading explained by the model linear relationship with the pectin concentration. % ii. Does firmness appear to be in a constant increasing relation with pectin concentration? yes no How do you know? Rejected H0 when testing the slope and estimated slope is negative Rejected H0 when testing the slope and estimated slope is positive Failed to reject H0 when testing the slope Only 82.58% of the variability in the firmness reading is explained with this model. iii. Report the predicted firmness of a can of sweet potatoes treated with a 1.5% concentration of pectin (by weight) after 30 days of storage at 25C