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?