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gayaneshka [121]
3 years ago
8

Identify a pattern and find the next number in the pattern. 6, -12 ,24, -48, 96, -192

Mathematics
1 answer:
creativ13 [48]3 years ago
5 0

the pattern is multiply by two from positive to negative


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Is 81,924,039 divisible by 8?
Lady bird [3.3K]

Answer:

no

Step-by-step explanation:

tip: when dividing by 8 see if the 3 last digits are able to be divided by it

6 0
3 years ago
Hi :)
astraxan [27]

LETS GOOOOOOOOOOOOOOO

4 0
3 years ago
Please help me!!
Anton [14]

Answer:

Quadrant 2, x-axis

Step-by-step explanation:

Point C is on top left side of the x-y graph, which is quadrant 2.

An axis refers to line, so the x axis the is horizonal line, as it says on the right end of it.  The y axis is the vertical line, noted at the top of the line.

The only line that's on a line is point D and it's on the x-axis.

3 0
2 years ago
Difference between 1 8/10 and 2 2/5
Eva8 [605]
The first step to solving this is converting these mixed numbers into improper fractions. You would do that by multiplying the denominator by the whole number and adding the numerator to that number; this number replaces the numerator. It would look something like this:

1 8/10   -->   18/10
2 2/5   -->   12/5

Now, to subtract the second fraction from the first one, the denominators of both fractions must be the same. We can make them the same by multiplying the second fraction by 2:

12/5 * 2/2 = 24/10

Now we can set up the equation as:

18/10 - 24/10 = -6/10   -->   -3/5

The answer is negative 3/5.

I hope this helps.
5 0
3 years ago
Absolute Bagels makes bagels using two different recipes, one recipe for regular bagels
shutvik [7]

Answer:

At its most basic, traditional bagel dough contains wheat flour (without germ or bran), salt, water, and yeast leavening. Bread flour or other high gluten flours are preferred to create the firm, dense but spongy bagel shape and chewy texture.

Step-by-step explanation:

A bagel (Yiddish: בײגל, romanized: beygl; Polish: bajgiel; also historically spelled beigel)[1] is a bread product originating in the Jewish communities of Poland. It is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked. The result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. Bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy and sesame seeds. Some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain and rye.

The earliest known mention of a boiled-then-baked ring-shaped bread can be found in a 13th-century Arabic cookbook, where they are referred to as ka'ak.[4] Today, bagels are widely associated with Ashkenazi Jews from the 17th century; it was first mentioned in 1610 in Jewish community ordinances in Kraków, Poland.Bagel-like bread known as obwarzanek was common earlier in Poland as seen in royal family accounts from 1394.

Bagels are now a popular bread product in North America and Poland, especially in cities with a large Jewish population, many with alternative ways of making them. Bagels are also sold (fresh or frozen, often in many flavors) in supermarkets.

The basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing more even cooking and baking of the dough: The hole could be used to thread string or dowels through groups of bagels, allowing easier handling and transportation and more appealing seller displays.

8 0
2 years ago
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