Answer:
$30
Explanation:
2/10 net 30 means the supplier extends 30 days credit to the purchaser. If the payment is made between 10 days and 30 days, no discount is allowed.
However if the payment is made within 10 days, 2% of net purchase price would be allowed as a discount by the supplier.
Now, Net Purchases = Total invoice price - freight - purchases returns
Net Purchases = $2150 - $150 - $ 500
Net Purchases= $1500
Rate of discount = 2%
Purchases discount = 2% of 1500= $30 will be allowed if the payment is made within the discount period.
Answer:
increase by 400 billion dollars
Explanation:
marginal propensity to consume = mpc
tax multiplier = -mpc/1-mpc
from our question we were given mpc to be 0.8
-0.8/1-0.8
= -0.8/0.2
= -4
change in output = -4(-100)
= 400 billion dollars
for a $100 tax decrease, output will increase by $100 billion x 4
= $400 billion
Answer:
The following summarizes the solution to the given problem.
Explanation:
The given values are:
Sales,
= $660,000
Expenses,
= $255,453
Received cash revenues,
= $605,934
(a)
According to the accrual, profits would be acknowledged and therefore not necessarily received on the occasion of purchase.
⇒ 
On substituting the given values, we get
⇒ 
⇒ 
($)
(b)
⇒ 
On substituting the given values, we get
⇒ 
⇒ 
($)
(c)
- The reliable financial foundation again for a financial consultant is more helpful because it demonstrates or represents the organization's appropriate financial status.
- It accepts the profits throughout a similar time frame.
Answer:
Please check the attachment to this document to get the excel sheet
Gross Profit (8 months from now)=$10,875
Explanation:
Please check the attachments of this post and download the excel sheet.
Best of luck
What affects the egg coagulation in custards and creams!
Answer: Sugar is also important to custard as the addition of it in a recipe results in a softer custard. Sugar also increases the coagulation temperature and time. Don't dump the sugar directly onto the eggs and let it sit; this causes the yolks to "burn" into hard little lumps that detract from your creamy custard.
