The amount of a preservative added to dairy products should not exceed certain levets ot 23 i 6mg (set by the Food and Drun Adrinintranon) Samples of size 5 of propessed chicese prosuced the values of the average and faige shown in pable1 a. Construct appropibte control charts and deternine stabwity or the process. b. If the process is out of controd, assuming temediat actions will be taken, estimate the process mean and standard devition. c. Assuming normalify and a target vatue of 23mg, determine the indices CP,Cp, and Cpm d. What proportion of the dairy products meels govemment standards, assuming normatify? e. Find a 95% conndence interval for Cpk, assuming normality. 12+2+2+2+21