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1) One factor in determining the shelf life of a dry cereal is the moisture content. Since standard packaging techniques do not completely prevent cereal from absorbing moisture, the longer it stays on the shelf, the more moisture it absorbs. A new cereal called "Tops" is being tested. In the data that follow, "X" is the time on the shelf in days and "Y" is the moisture content measured on a scale from 1 to 10.
X
0
6
10
16
24
30
37
Y
2.9
3.2
3.5
3.6
3.9
4.2
4.6
a. Calculate the sample correlation coefficient
b. Use the 5% significance level to test for a positive population correlation between the time on the shelf ("X") and the moisture content ("Y").
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