You bought a warming pot, and you are planning for a dinner. You decide that you would like the
soup to be ready to serve 45 min. after you are done cooking. You've read that ideal serving
temperature for soup is between 140 °F and 160 °F. You know from previous experience that, if
cooked at 200 °F and left unheated at room temp (70 °F), it will cool to 135 °F in 40 min.
(a) Create a model for the cooling rate of the soup.
(b) What temperature should you set the warmer at?