5. These are the scores on a test of sensitivity to smell taken by 25 chefs attending a national conference:

96, 83, 59, 64, 73, 74, 80, 68, 87, 67, 64, 92, 76, 71, 68, 50, 85, 75, 81, 70, 76, 91, 69, 83, 75 Make

(a) a frequency table and

(b) histogram.

(c) Make a grouped frequency table using intervals of 50–59, 60–69, 70–79, 80–89, and 90–99. Based on the grouped frequency table,

(d) make a histogram and

(e) describe the general shape of the distribution.