One student group's data for amount of yeast can be seen here. Describe the students' results. A) The optimum amount of yeast for maximum fermentation is 2 grams. B) There is no correlation between amount of yeast and the rate of fermentation. C) There is a inverse relationship between the rate of fermentation and amount of yeast. D) There is a direct relationship between the amount of yeast and the rate of fermentation.
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