A dietician gathered data about the amounts of flour, baking powder, and butter used for several different muffin recipes. She used a graphing
tool to organize the data in different scatter plots and found the following lines of best fit:
The relationship between the baking powder used, x, and the flour used, y, is modeled by the equation y = 0.13x + 0.92, and the
correlation coefficient for the data is 0.953.
The relationship between the baking powder used, x, and the butter used, y, is modeled by the equation y = 0.24x +0.76, and the
correlation coefficient for the data is 0.802.
• The relationship between the flour used, x, and the butter used, y, is modeled by the equation y=0.86x + 0.52, and the correlation
coefficient for the data is 0.693.
Which line of best fit can the dietician expect to produce the most reliable predictions?
A. the line modeling the baking powder and the butter used
OB. the line modeling the baking powder and the flour used
C. the line modeling the flour and the butter used
D. All three lines will give equally reliable predictions.