Using MINITAB, answer the following

1. A study is conducted about the relationship between the condition of acidified oxidine (AO) (A food preservative) and the spoilage of packaged potato. The data is as follows:

AO Solution (ppm)	% Spoilage
50	100	50	60
100	60	30	30
200	60	50	29
400	25	30	15

1. Does AO solution condition affect the potato spoilage?
2. How do you compare these four solutions? How they are different?