This is a subjective question, hence you have to write your answer in the Jext-Fleld glven below. The amount of a preservative added to dairy products should not exceed certain levels of 23+6 mg (set by the Food and Drug Adrnintiation) Samples of size 5 of ploessed cheese produced the values of the average and range shown in Table1. a. Construct appropriate control charts and determine stability of the process. b. If the process is out of control, assuming remedial actions will be taken, estimate the process mean and standard deviation c. Assuming nommality and a target value of 23mg, determine the indices Cp. Cpk, and Cpm d. What proportion of the dairy products meets government standards, assuming normality? e. Find a 95% confidence interval for Cpk, assuming normality. [2+2+2+2+2] Table 1