A company that makes cake mixes developed a new gluten-free recipe. Thirty-six (36) cakes were made using the new recipe. Each cake was randomly assigned to be baked at one of 6 different temperatures. The finished cakes were taste-tested in a double-blind way. Each cake was assigned a quality rating from 1 (poorest) to 40 (best).The quality rating depends on the baking temperature. The company believed that this dependence was linear, but wanted to investigate further. Data for this study are found in the file Cake-Quality-vs-Baking-Temperature.xlsx, in which temperatures are measured in degrees Centigrade.Use this cake data tocalculate the linear regression equation,calculate the correlation coefficient, andcalculate a 90% confidence interval for the true linear regression slope, assuming the baking temperature is the independent variable.You will input your results in the next 5 questions.Question 25 (0.5 points)Input the intercept of the least squares regression equation for the cake data.Your Answer:Question 25 options:AnswerSaveQuestion 26 (0.5 points)Input the slope of the least squares regression equation for the cake data.Your Answer:Question 26 options:AnswerSaveQuestion 27 (1 point)Input the correlation coefficient for the cake data.Your Answer:Question 27 options:AnswerSaveQuestion 28 (0.5 points)Input the lower bound of the 90% confidence interval for the true linear regression slope, assuming the baking temperature is the independent variable.Your Answer:Question 28 options:AnswerSaveQuestion 29 (0.5 points)Input the upper bound of the 90% confidence interval for the true linear regression slope, assuming the baking temperature is the independent variable.Your Answer:Question 29 options:AnswerSaveQuestion 30 (1 point)Which of the following values of the correlation coefficient suggests the strongest linear association?Question 30 options:0.60.20.0-0.1-0.7Temperature150150150150150150160160160160160160170170170170170170180180180180180180190190190190190190200200200200200200 Quality221018262121142118282128102218322825221420253228182722372731203633332025 Source: Modified from Hicks, C.R. Fundamental Concepts of Experiment Design A large batch of cake mix was made and 36 cakes were poured from it.Six cakes were baked at each of 6 temperatures. The cakes were then tastetested (double blind) and rated on a quality scale of 1 to 40 (higher ratings indicate highTemperatures are in degrees centigrade pts of Experiment Design e poured from it.akes were then tasteto 40 (higher ratings indicate higher quality).
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