Franco:
3x+2y=19
Caryl:
2x+4y=24
now use elimination
-2(3x+2y=19)
1(2x+4y=24)
=
-6x-4y=-38
2x+4y=24
add them together
which equals -4x=-14
divide both sides by -4
-4x/-4=-14/-4
x=7/2
we found x, so we subsitute it into the the original equation
3x+2y=19
3(7/2)2y=19
2y+21/2=19
-21/2 -21/2
2y=17/2
divide by 2 on both sides
2y/2= 17/2/2
y=17/4
so x= 7/2 and y= 17/4
Answer: 1) 1/3,654 2) 3/406 3) 72,684,900,288,000 4) 120
<u>Step-by-step explanation:</u>
1) First and Second and Third

2) First and Second



Answer:
-38 degrees
Step-by-step explanation:
32-70
= -38
I saw the figure of the fishpond. It composed of a rectangle and a circle. The circle is cut into two and each half is attached to the width of the rectangle making an oblong shaped fishpond.
Length of the rectangle: 2.5 inch
Width of the rectangle and diameter of the circle: 1 inch
1/2 inch equals 15 feet.
2.5 inches = 75 feet
1 inch = 30 feet
Area of a rectangle = 75 ft * 30 ft = 2,250 ft²
Area of a circle = 3.14 * (15ft)² = 3.14 * 225ft² = 706.50 ft²
Total Area = 2,250 ft² + 706.50 ft² = 2,956.50 ft²
The effect of Edible a portion Price on your profit margin , if we only use the as purchased price to determine our cost and selling price is that it will maximize the profit because it will account for every part of the production.
<h3>What is edible portion cost?</h3>
The portion cost can be calculated by multiplying the cost of a usable kg with the portion size.
This can be represented as : portion cost = (portion size x cost of usable kg)
It should be noted that Edible portion (EP) serves as the portion of food which will be given top the customer after the preparation.
Learn more about profit margin at:
brainly.com/question/8189926
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