7. (8) As Swiss cheese matures, a variety of chemical processes take place. The

Question

7. (8) As Swiss cheese matures, a variety of chemical processes take place. The taste of matured cheese is related to the concentration of several chemicals in the final product. In a study of cheese in a certain region of Switzerland, samples of cheese were analyzed for lactic acid concentration and were subj to taste tests. The numerical taste scores were obtained by combining the scores from several tasters. A scatterplot of the observed data is shown below: What is a plausible value for the correlation between lactic acid concentration and taste rating? Interpret 40.0 a. 0.999 b. 0.7 c. 0.07 d. 0.7 20.0 100 0.80 1.00 1.201.40 160 180 200 220 Lactic acid

Explanation / Answer

7) here from scatterplot it seems to have a positive linear relatioship as trend is increasing and slope is posiitve but it is not perfect

therefore plausible value for the correlation is 0.7 ( option B is correct)

(please revert for any clarification)

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