Answer:
there body would over heat
Explanation:
Hypothermia occurs when the core body temperature drops below 35°C, ie it is unintentional excessive heat loss. According to the graph shown in the question, hypothermia would happen if body temperature continued to decrease over the tenth hour rather than stabilize.
The core temperature of the human body should be between 36.5ºC and 37.5ºC. Below this threshold, various symptoms begin to appear, from cold to death. When there is a sudden drop in body temperature, the nerve endings detect the low temperature and immediately the body begins to perform vasoconstriction (downsizing) of the blood vessels, especially the skin, in order to decrease heat loss and stabilize the internal temperature. This is why the skin gets cold.
<span>Costs that differ directly with the level of production are known as variable cost</span>
Answer:
B. brand equity
Explanation:
Brand equity is the value of a brand as a result of having recognition. If a company has a positive brand equity, consumers are willing to pay more its product than what they are willing to pay to the competition. According to this, Secret deodorants have more brand equity than comparable store brand deodorants as consumers are willing to pay $2.99 for Secret and $1.99 for a functionally similar store brand.
Answer:
a. $29.23
b. $146,150
Explanation:
a. The computation of overhead application rate is shown below:-
Overhead application rate = Total standard overhead ÷ Total standard hours
= $163,710 ÷ (1,120 × 5)
= $163,710 ÷ 5,600
= $29.23
So, for determining the overhead application rate we simply divide the total standard overhead by total standard hours.
b. The computation of overhead was applied to production is shown below:-
Applied overhead = Standard hours for actual production × Overhead application rate
= 5,000 × $29.23
= $146,150
So, for determining the applied overhead we simply divide the standard hours for actual production by overhead application rate
Answer:
A chef
Explanation:
The chef would be the person to plan menus and to instruct staff on description; serving styles, and ways drinks to complement the menu.
