In a yogurt-filling line the containers are filled with 1 kg of yogurt. The mass of the yogurt is measured while the filling nozzle is open. The nozzle flow rate is 0.20 Kg/sec. Several factors affect the flow rate, including the density and the viscosity of the yogurt which, combined, can introduce an uncertainty of about 1% of the flow, based on statistical analysis of the data. The dispensing time of the yogurt is controlled mechanically through a cam system. The uncertainty in the time during which the nozzle is open was established to be 0.1 sec in a calibration process. a) Calculate the filling time of each container. b) Categorize each of the uncertainties as precision or bias. c) Calculate the uncertainty in the mass of the filled yogurt containers. d)If it is decided to reduce the uncertainty in the mass of the yogurt, on what do you suggest they concentrate?