Tommy Choi is the quality assurance director at Bimbo BakeryCorporate R&D Facility. They are investigating a moistureissue, where excessive moisture would create microbial growthnegatively affecting the shelf life of their products. He sent ateam to evaluate several moisture analyzers. Mettler Toledo is aleading analytical instrumentation supplier, and has several modelswith various capabilities.

Moisture for bread is about 37.5%, the value changes with thetype of bread, quality of bread, quality of flour used, proteincontent of flour, season of wheat production, etc. Tommy conductedan extensive assessment, and found that +/- 2.3% gives the optimalshelf life.

3 models of Mettler Toledo moisture analyzers are beingevaluated.

Model HC 103, priced at $4,500. Mean = 38.50%, standarddeviation at 0.77%

Model HE 53 priced at $3,000. Mean = 36.50%, standard deviationat 1.1%

Model HX 204, priced at $12,000. Mean = 37.3%, standarddeviation at 0.7%

All answers to 3 significant figures

1. What is the design tolerance (difference from Upper to LowerSpecification Limits), from Tommy’sspecifications.                          [ Select ]                      ["0.048","0.046", "0.049", "0.050", "0.047"]      
2. What is Cp, Cpk of the HC 103                          [ Select ]                     ["0.999", "1.000", "0.998", "0.996", "0.997"]        ,                          [ Select ]                     ["0.566", "0.563", "0.564", "0.565","0.567"]      
3. Cp, Cpk of the HE 53                          [ Select ]                     ["0.700", "0.697", "0.699", "0.696", "0.698"]        ,                          [ Select ]                     ["0.397", "0.394", "0.399", "0.396","0.395"]      
4. Cp, Cpk of HX 204                          [ Select ]                      ["1.095","1.098", "1.096", "1.097", "1.099"]        ,                          [ Select ]                      ["1.000","1.002", "1.004", "1.001", "1.003"]      
5. Which moisture analyzer should Tommy be selecting