Q2) When storing chocolates, care must be taken to avoid the fat bloom at high temperature and sugar bloom on the surface of the chocolate at low temperature. It is best to store chocolate at constant temperature. However for practical reasons to the present exercise, let's say it is required to avoid the temperature below 10 °C and should not exceed 20 °C. Use the utility plot and graph the usefulness of the gain in performance by stetting the S- curve as measure for the performance for the chocolate bar over the given temperature range. Define the values of the plot and the variable at the abscissa.

Fig: 1