One manufacturer has developed a quantitative index of the "sweetness" of orange juice. (The higher the index, the sweeter the juice). Is there a relationship between the sweetness index and a chemical measure such as the amount of water-soluble pectin (parts per million) in the orange juice? Data collected on these two variables for 24 production runs at a juice manufacturing plant are shown in the accompanying table. Suppose a manufacturer wants to use simple linear regression to predict the sweetness (y) from the amount of pectin (x).