Question: The shelf life of packaged food depends on many factors. Dry cereal is considered to be a moisture-sensitive product (no one likes soggy cereal!) with a shelf life determined primarily by moisture content. In a study of the shelf life of one particular brand of cereal, x = time on shelf (stored at 73 degrees F and 50% relative humidity) and y – moisture content were recorded.

(a). Find a model that will predict moisture content on any given day, and justify your model.

(b) Predict the moisture content on day 29.

(c) According to the paper, taste tests indicate that this brand of cereal is unacceptably soggy when the moisture content exceeds 4.1. After how much time has gone by should you start to worry about sogginess?