Answer: The result is a lemon with a velvety peel and an intense yet mellow lemony character—whose "texture is soft and flavor is deep," says Sortun. From there, the options are manifold. In On Food and Cooking, Harold McGee suggests that a solution of 5 to 10% salt is needed to achieve a good North African–style preserved lemon.
Step-by-step explanation:
Answer:
Step 4
part a: no answer yet still having trouble showing my work
part b:
-0.125(x-24)^2+50
-0.125(x-24)(x-24)+50
-0.125(x^2-24x-24x+576)+50
-0.125(x^2-48x+576)+50
-0.125x^2+6x-75+50
-0.125x^2+6x-22
a=-0.125
b=6
c=-22
part c: yes he went through
part d:
plug in roots (4,0) and (44,0)
if x is 4 and y is 0
0=-0.125(4)^2+6(4)-22
0=-2+24-22
0=-2+2
0=0
if x=44 and y=0
0=-0.125(44)^2+6(44)-22
0=-242+264-22
0=-242+242
0=0
A.) 3.2 pounds package has a shipping cost of $4.13. We can't use the cost assigned to 3 lbs because the package is over 3 lbs but it is not over 4 lbs so we use the cost of 4lbs.
b) It is better to use a line graph where x values represent the weight in pounds and the y values represent the cost.
c) f(x) = 2.69 + 0.48(x-1)
d) domain is the x values; range is the y values
P - 15 = 13 - 6p
-15 = 13 -7p
-28 = -7p
4 = p
Hope this helps!
