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 A paper 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 Time 150 240 240 270 300 300 Acrylamide Concentration 150 125 195 190 135 275 USE SALT a If the goal is to learn how acrylamide concentration is related to frying time which of these two variables is the response variable and which is the predictor variable The response variable y is the acrylamide concentration and the predictor variable x is the frying time O The response variable y is the frying time and the predictor variable x is the acrylamide concentration b Construct a scatterplot of these data Use the result of a for the choice of axis Describe any interesting features of the scatterplot Select association between frying time and acrylamide concentration There is a Select 8 c Find the equation of the least squares regression line for predicting acrylamide concentration using frying time Round your numerical values to four decimal places MY NOTES d Is the slope of the least squares line positive or negative Is this consistent with the scatterplot in part b ictent with the observed association in the scatterplot