Dataset:  icecreamcone2.csv

Source: V.T. Huang, J.B. Lindamood, P.M.T. Hansen (1988). "Ice-Cream Cone
Baking: Dependence of Baking Performance on Flour and Batter Viscosity,"
Food Hydrocolloids, Vol. 2, #6, pp. 451-466.

Description: Model relating Batter Viscosity (Poise) to Water and Salt 
composition and Temperature.
Model  ln(Vis) = b0 + b1*W + b2*S + b3*T


Variable Names: 
tempC   (Temperature, C)
saltPct    (Salt, %)
waterPct   (Water, %)
batVis     (Batter Viscosity, poise)
logBV      (ln(batVis))