stabilize emulsions and create an impression of thickness and creaminess without adding extra calories. The effect of tara gum on the viscosity (in millipascal-seconds, mPa.s) of fruit yogurt drinks was assessed for various concentrations of tara gum (in grams per 100 grams of drink, g/100 g). The findings are displayed. Concen tration (g/100g ) Viscosi ty (mPa.s ) 0.00 0.03 0.06 0.09 0.13 0.16 0.19 0.22 11.7 20.9 25.7 31.4 42.4 53,8 60.8 81.5 Concentration (g/100g) 0.25 0.28 0.31 0.34 0.38 0.41 0.44 0.47 Viscosity (mPa.s) 105,4 126.5 150.3 181.2 210.8 216.0 303.5 316.2 To access the complete data set, click the link for your preferred software format: Macmillan Learning a= b= Why should we not use the regression line for prediction in this setting? The scatterplot shows that the slope is greater than the intercept. The scatterplot shows that the slope is less than the intercept. This would be extrapolation.. A scatterplot of the data with the regression line added has a curved pattern, so a linear model is not appropriate for