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Acrylamide is a chemical that is sometimes found in cooked starchy foods and which is thought to increase the risk of certain kinds of cancer. The paper “A Statistical Regression Model for the Estimation of Acrylamide Concentrations in French Fries for Excess Lifetime Cancer Risk Assessment” (Food and Chemical Toxicology [2012]: 3867–3876) describes a study to investigate the effect of frying time (in seconds) and acrylamide concentration (in micrograms per kilogram) in French fries. The data in the accompanying table are approximate values read from a graph that appeared in the paper.
- a. If the goal is to learn how acrylamide concentration is related to frying time, which of these two variables is the dependent variable and which is the independent variable?
- b. Construct a
scatterplot of these data. Describe any interesting features of the scatterplot.
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- Acrylamide is a chemical that is sometimes found in cooked starchy foods and which is thought to increase the risk of certain kinds of cancer. The paper "A Statistical Regression Model for the Estimation of Acrylamide Concentrations in French Fries for Excess Lifetime Cancer Risk Assessment"+ describes a study to investigate the effect of frying time (in seconds) and acrylamide concentration (in micrograms per kilogram) in french fries. The data in the accompanying table are approximate values read from a graph that appeared in the paper. Frying Acrylamide Time Concentration 150 240 240 270 300 300 150 125 + 195 185 135 275 USE SALT (a) Find the equation of the least-squares line for predicting acrylamide concentration using frying time. (Round your answers to four decimal places.) ŷ = (b) Does the equation of the least-squares line support the conclusion that longer frying times tend to be paired with higher acrylamide concentrations? Explain. O No, the least squares regression line…arrow_forwardAcrylamide is a chemical that is sometimes found in cooked starchy foods and which is thought to increase the risk of certain kinds of cancer. The paper "A Statistical Regression Model for the Estimation of Acrylamide Concentrations in French Fries for Excess Lifetime Cancer Risk Assessment"+ describes a study to investigate the effect of frying time (in seconds) and acrylamide concentration (in micrograms per kilogram) in french fries. The data in the accompanying table are approximate values read from a graph that appeared in the paper. Frying Acrylamide Time Concentration 150 240 240 270 300 300 150 + 115 190 180 145 275 (a) Find the equation of the least-squares line for predicting acrylamide concentration using frying time. (Round your answers to four decimal places.) ŷ = (b) Does the equation of the least-squares line support the conclusion that longer frying times tend to be paired with higher acrylamide concentrations? Explain. No, the least squares regression line equation…arrow_forwardA researcher is using a panel data set on n = 1000 workers over T = 10 years (from 2001 through 2010) that contains the workers' earnings, gender, education, and age. The researcher is interested in the effect of education on earnings. Suppose you run a regression of earnings on person-specific and time-specific control variables. Can this regression be used to estimate the effect of gender on an individual's earnings or the effect of the national unemployment rate on an individual's earnings? A. Neither effect can be estimated using this regression. B. It can be used to estimate the effect of both gender and the national unemployment rate on an individual's earnings C. It can be used to estimate the effect of gender on an individual's earnings, but not the effect of the national unemployment rate on an individual's earnings. D. It can be used to estimate the effect of the national unemployment rate on an individual's earnings, but not the effect of gender on an individual's earnings.arrow_forward
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