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. He sent a team to evaluate several moisture analyzers. Mettler Toledo is a leading analytical instrumentation supplier, and has several models with various capabilities. Moisture for bread is about 37.5%, the value changes with the type of bread, quality of bread, quality of flour used, protein content of flour, season of wheat production, etc. Tommy conducted an extensive assessment, and found that +/- 3.5% gives the optimal shelf life. 3 models of Mettler Toledo moisture analyzers are being evaluated. Model HC 103, priced at $4,500. Mean = 38.50%, standard deviation at 0.95% Model HE 53 priced at $3,000. Mean = 36.50%, standard deviation at .75% Model HX 204, priced at $12,000. Mean = 36.9%, standard deviation at 0.89% All answers to 3 significant figures 1. What is the design tolerance (difference from Upper to Lower Specification Limits), from Tommy's specifications.[ [Select) 2. What is Cp, Cpk of the HC 103 (Select ] [Select) 3. Cp, Cpk of the HE 53 [Select] [Select) 4. Cp. Cpk of HX 204 [Select] Select) 5. Based on Cpk, which moisture analyzer should Tommy be selecting [ Select)