Using Minitab: 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 a) Does AO solution condition affect the potato spoilage? b) How do you compare these four solutions? How they are different