Jacques, an artisan cheese maker, collects data on every step of the cheese-making process for each batch he makes. Jacques noticed that the daily high temperature in his shop on the day he made a batch of cheese was related to the pH of the cheese the next morning. He computed the correlation between the daily high temperature and the pH of the cheese to be −0.64. What information does the correlation provide about the relationship between the daily high temperature and the pH of the cheese?

Using the concept of correlation coefficients, it is found that the relationship between the daily high temperature and the pH of the cheese is negative and moderate.

A similar problem is given at link

c. The moming pH of the cheese tends to be higher when the daly Ngh temperature in the shop is cooler compared 10 when the duly high temperature is warmer

Daily high temperature and the pH of cheese are inversely related.When one variable increases, the other one decreases.

Step-by-step explanation:

When there is a negative correlation between two variables, it means when one variable increases, the other one decreases.A correlation of -0.64 means that the variable do not have a strong negative correlation because its less that -0.9. However, this correlation is not a weak negative correlation because the value is more that -0.1

80π/3 or about 83.775

step-by-step explanation:

since a cone is 1/3 of a cylinder, we need to find the base's area. since area = πr^2, we get 16π. then, multiplying this by 5, we get 80π. dividing by 3, since the cone's volume is 1/3 of that of a cylinder's, we get 80π/3.

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