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Clarity,Aroma,Body,Flavor,Oakiness,Quality,Region1,3.3,2.8,3.1,4.1,9.8,11,4.4,4.9,3.5,3.9,12.6,11,3.9,5.3,4.8,4.7,11.9,11,3.9,2.6,3.1,3.6,11.1,11,5.6,5.1,5.5,5.1,13.3,11,4.6,4.7,5,4.1,12.8,11,4.8,4.8,4.8,3.3,12.8,11,5.3,4.5,4.3,5.2,12,11,4.3,4.3,3.9,2.9,13.6,31,4.3,3.9,4.7,3.9,13.9,11,5.1,4.3,4.5,3.6,14.4,30.5,3.3,5.4,4.3,3.6,12.3,20.8,5.9,5.7,7,4.1,16.1,30.7,7.7,6.6,6.7,3.7,16.1,31,7.1,4.4,5.8,4.1,15.5,30.9,5.5,5.6,5.6,4.4,15.5,31,6.3,5.4,4.8,4.6,13.8,31,5,5.5,5.5,4.1,13.8,31,4.6,4.1,4.3,3.1,11.3,10.9,3.4,5,3.4,3.4,7.9,20.9,6.4,5.4,6.6,4.8,15.1,31,5.5,5.3,5.3,3.8,13.5,30.7,4.7,4.1,5,3.7,10.8,20.7,4.1,4,4.1,4,9.5,21,6,5.4,5.7,4.7,12.7,31,4.3,4.6,4.7,4.9,11.6,21,3.9,4,5.1,5.1,11.7,11,5.1,4.9,5,5.1,11.9,21,3.9,4.4,5,4.4,10.8,21,4.5,3.7,2.9,3.9,8.5,21,5.2,4.3,5,6,10.7,20.8,4.2,3.8,3,4.7,9.1,11,3.3,3.5,4.3,4.5,12.1,11,6.8,5,6,5.2,14.9,30.8,5,5.7,5.5,4.8,13.5,10.8,3.5,4.7,4.2,3.3,12.2,10.8,4.3,5.5,3.5,5.8,10.3,10.8,5.2,4.8,5.7,3.5,13.2,1

Refer to the data in Appendix B.11 (data available on Blackboard), which gives predictors for the quality of a wine: The ANOVA table and coefficients table for the regression of quality on aroma, body, flavor, and oakiness are given below. Source SS df MS F-value p-value Regression 109.08 4 27 . 271 19 . 689 0 . 000 Error 45 .71 33 1 . 385 Total 154.79 37 Term Coeff SE Coef T-value p-Value Constant 6. 2667 1. 4833 4. 225 0 . 000 aroma 0 . 5682 0 . 2682 2. 118 0 . 042 body 0 . 1016 0 . 3110 0 . 327 0 . 746 flavor 1. 1567 0 . 3081 3. 754 0 . 001 oakiness -0. 6053 0 . 2681 -2. 258 0 . 031 a) (2) Which of our four variables are useful (after accounting for all the other variables in the model) for predicting wine quality? How do you know? b) (5) Let B3 be the coefficient for flavor. Test Ho: B,=1 against HA: B,#1 at a=0.05. Record the value of the test statistic, the critical value (or p-value), and your conclusion in terms of the whether the marginal effect for flavor is significantly different from 1. c) (4) Determine the 95% confidence interval for the coefficient of body.\f