Tommy Choi is the quality assurance director at Bimbo Bakery Corporate R&D Facility. They are investigating a moisture issue, where excessive moisture would create microbial growth negatively affecting the shelf life of their products. Moisture (mean) for the bread is about 39.5%, +/- 3.2%. Tommy conducted an extensive assessment, and found that gives the optimal shelf life. 3 models of Mettler Toledo moisture analyzers are being evaluated. Model HC 103, priced at $4,500. Mean = 39.60%, standard deviation at 0.85% Model HE 53 priced at $3,000. Mean = 38.50%, standard deviation at 0.65% Model HX 204, priced at $12,000. Mean = 38.9%, standard deviation at 0.55% All answers to 3 significant figures a. What is the design tolerance (difference from Upper to Lower Specification Limits), from Tommy's specifications. [Select] b. What is Cp, Cpk of the HC 103 [Select]