The characteristics of sweet potato chips fried at different temperatures were investigated in the Journal of Food Engineering (Sep., 2013). A sample of 6 sweet potato slices were fried at 130º using a vacuum fryer. One characteristic of interest to the researchers was internal oil content (measured in gigagrams). The results were: y̅ = .178 g/g and s = .011 g/g. Use this information to construct a 95% confidence interval for the true standard deviation of the internal oil content distribution for the sweet potato chips. Interpret the result, practically.