Tara gum. food additives, such as the plant-based extract tara gum, are used in industrial food preparation as thickening agents to stabilize emulsions and create an impression of thickness and creaminess without adding extra calories. the effect of tara gum on the viscosity (in millipascal-seconds, mpa. s) of fruit yogurt drinks was assessed for various concentrations of tara gum (in grams per 100 grams of drink, g/100 g). here are the findings: - concentration (g/100 g) viscosity (mpa. s) concentration (g/100 g) viscosity (mpa. s) 0.00 0.03 0.06 0.09 0.13 0.16 0.19 0.22 11.720.925.731.4 42.4 53.860.8 81.5 0.410.440.47 105.4 126.5150.3 181.2210.8 216.0 303.5 316.2 0.25 0.28 0.31 0.34 0.38 a. make a scatterplot of the data. find the least-squares regression line for predicting drink viscosity from tara gum concentration, and add this line to your plot. why should we not use the regression line for prediction in this setting? b. even regression lines that make no practical sense obey facts 2, 3, and 4. use the equation of the regression line you found in part a to show that when x is the mean tara gum concentration, the predicted vi