Sample Number	Values for Each Item in the Sample (ounces)
1	101	99	98	98
2	99	99	10	99
3	99	100	101	108
4	101	102	100	99
5	101	101	100	99
6	99	100	99	105
7	98	99	98	102
8	100	98	99	99
9	100	98	105	100
10	99	100	100	97

Calculate the upper and lower control limits using a 3-sigma performance level (14 points) and build your x-bar and R charts. Is the process in control? Why? (5 Points) Draw both control charts (refer to figures 10.4 and 10.5 in the textbook; handwritten is ok-6 points). Show all your work.