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Food additives, such as the plant-based extract tara gum, are used in industrial fool preparations as thickening agents to stabilize emulsions and create an impression of thickness and creaminess without adding extra calories.  The effect of tara gum on the viscosity (in millipascal-seconds, mPa.s) of fruit yogurt drinks was assessed for various concentrations of tara gum (in grams per 100 grams of drink, g/100g).  The findings are summarized in the following scatterplot. The relationship between viscosity and concentration can be described as [a] Which one of the following is the best guessed value of the correlation coefficient for the viscosity of the yogurt drink and concentration of the tara gum? [b]

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