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 Tommys specifications. [ Select ] ["4.9", "6.4", "4.7", "9.0", "5.0"]

b. What is Cp, Cpk of the HC 103 [ Select ] ["0.996", "1.765", "1.367", "1.255", "1.404"] , [ Select ] ["1.877", "1.053", "1.563", "1.333", "1.216"]

c. Cp, Cpk of the HE 53 [ Select ] ["1.363", "1.641", "1.556", "1.778", "0.696"] , [ Select ] [".758", "1.333", "1.467", ".634", "1.128"]

d. Cp, Cpk of HX 204 [ Select ] ["1.939", "1.498", "1.311", "1.685", "1.298"] , [ Select ] ["1.086", "1.576", "1.386", "1.286", "1.273"]

e. Based on Cpk, which moisture analyzer should Tommy be selecting [ Select ] ["HX 204", "HE 53", "None of the above, based on not meeting specifications", "All of the above", "HC 103"]