Acrylamide, a possible cancer-causing substance, forms in high-carbohydrate foods cooked at high temperatures. acrylamide levels can vary widely even within the same type of food. an article appearing in a certain journal included the following acrylamide content (in nanograms/gram) for five brands of biscuits. 346 296 334 276 248 (a) calculate the mean acrylamide level (in nanograms/gram). 300 nanograms/gram for each data value, calculate the deviation from the mean. data value deviations from the mean 346 296 334 276 248