Answer:
C
Step-by-step explanation:
Question:
Mancini's Pizzeria sells four types of pizza crust. Last week, the owner tracked the number sold of each type, and this is what he found.
Type of Crust Number Sold
Thin crust 312
Thick crust 245
Stuffed crust 179
Pan style 304
Based on this information, of the next 4500 pizzas he sells, how many should he expect to be thick crust? Round your answer to the nearest whole number. Do not round any intermediate calculations.
Answer:
1060 thick crusts
Step-by-step explanation:
Given
The above table
Required
Expected number of thick crust for the next 4500
For last week data, calculate the proportion of thick crust sold
For the next 4500;
The expected number of thick crust is (E(x)):
Answer:
0.000071
Step-by-step explanation:
The given number that is given in scientific notation is, ............(1)
We need to write this number in standard notation. A number can be written in scientific notation as :
..........(2)
In standard notation,
So, is equivalent to . Hence, the correct option is (d)
Answer:
false
Step-by-step explanation:
let's say we have two odd numbers
2k+1 and 2t+1
so we see it's odd
Answer:
Cooking will be shortest when the househusband covers the beef stew with the heavy lid.
Step-by-step explanation:
The explanation for this is that water boils at 100°C at normal atmospheric pressure & it remains at that temperature until all the water evaporates as steam; the temperature can then go higher in steam form.
So, if he leaves the pan uncovered the pressure above the beef stew will be the atmospheric pressure and the temperature of the stew will not pass the 100°C mark and the food cooks at 100°C.
If he places a light lid on top, the pressure will build up & the temperature at which water remains liquid is a bit higher, but eventually the steam will push the lid to escape thereby releasing pressure & reducing the temperature.
If he puts a heavy lid on the pan the pressure can build up the highest and the temperature of the water in the stew will stay the highest ensuring the fastest cooking.
Basically, the heavier the lid, greater the pressure in the pan. As the pressure gets greater, the saturation temperature at which water starts boiling will be higher. And higher boiling temperatures mean shorter cooking times.
