A company is considering adding a new ingredient to its bread recipe to increase the freshness of the bread. To study the impact of adding ingredient P, Q, R, S, or T to the recipe, they baked 270 loaves of bread. Some of the loaves contained no extra ingredients, while each of the rest contained one of the five new ingredients. The freshness of the bread was checked one week later, and the results were used to create the two-way tables below. Which tables suggest an association between adding an extra ingredient and the freshness of the bread? Check all that apply. A 3-column table with 2 rows titled Effect of Ingredient P on Freshness. Column 1 has entries Contains the Ingredient, Does not Contain the Ingredient. Column 2 is labeled Stays Fresh with entries 11, 4. Column 3 is labeled Does not stay fresh with entries 39, 16. A 3-column table with 2 rows titled Effect of Ingredient Q on Freshness. Column 1 has entries Contains the Ingredient, Does not Contain the Ingredient. Column 2 is labeled Stays Fresh with entries 9, 4. Column 3 is labeled Does not stay fresh with entries 41, 16. A 3-column table with 2 rows titled Effect of Ingredient R on Freshness. Column 1 has entries Contains the Ingredient, Does not Contain the Ingredient. Column 2 is labeled Stays Fresh with entries 16, 4. Column 3 is labeled Does not stay fresh with entries 34, 16. A 3-column table with 2 rows titled Effect of Ingredient S on Freshness. Column 1 has entries Contains the Ingredient, Does not Contain the Ingredient. Column 2 is labeled Stays Fresh with entries 4, 4. Column 3 is labeled Does not stay fresh with entries 46, 16. A 3-column table with 2 rows titled Effect of Ingredient T on Freshness. Column 1 has entries Contains the Ingredient, Does not Contain the Ingredient. Column 2 is labeled Stays Fresh with entries 34, 4. Column 3 is labeled Does not stay fresh with entries 16, 16.