Answer:
Today, very few nations continue to exist with an absolute monarch, but a few examples remain, such as: Qatar, Saudi Arabia, Oman, and Brunei.
Explanation:
The expected return on an investment of $200 in a stock at the end of one year will be $11.4.
<h3>What is the expected return?</h3>
The total amount of return that is required by an investor over his class(s) of investments during a particular financial period, is known as the expected return.
The computation of expected return using the given formula will be,
![\rm Expected\ Return= 200\ x\ [(0.10\ x\ 0.01)+(0.40\ x\ 0.04)+(0.50\ x\ 0.08)]\\\\\rm Expected\ Return=200\ x\ 0.057\\\\\rm Expected\ Return=\$11.4](https://tex.z-dn.net/?f=%5Crm%20Expected%5C%20Return%3D%20200%5C%20x%5C%20%5B%280.10%5C%20x%5C%200.01%29%2B%280.40%5C%20x%5C%200.04%29%2B%280.50%5C%20x%5C%200.08%29%5D%5C%5C%5C%5C%5Crm%20Expected%5C%20Return%3D200%5C%20x%5C%200.057%5C%5C%5C%5C%5Crm%20Expected%5C%20Return%3D%5C%2411.4)
Hence, the expected return is as computed above.
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The Scottish-born American industrialist and philanthropist Andrew Carnegie (1835-1919) was one of the first "captains of industry." Leader of the American steel industry from 1873 to 1901, he disposed of his great fortune by endowing educational, cultural, scientific, and technological institutions.
Answer:
Explanation:
Chocolate products are the most essential products of candy that are popular with a lot, especially children, and as a source of energy and its high nutritional value. In the chocolate industry, many ingredients such as cocoa, sugar, cocoa butter, fats, emulsifiers, and flavorings play an essential role in product quality. This research aims to assess the fatty replacement and its impact on the organoleptic and rheological characteristics of chocolate for the treatment of some problems that arise during marketing thereby increasing the economic returns of these products. Novel functional chocolate spreads were formulated by replacing palm oil in conventional soft chocolate spread with palm olein and cottonseed oil at 25%, 50%, 75%, and 100% levels. Physical, chemical, and rheological properties such as particle size distribution, apparent viscosity, flow behavior constants, hysteresis behavior, and sensory evaluation such as smoothness, melt rate, cocoa flavor, and milk flavor were measured in soft chocolate samples. Rheological properties indicated that the lower replacement rate of 25% of palm olein was closest to the control sample and increasing the ratio of fat replacer had a significant advanced effect on the rheological properties of investigated chocolate. Sensory evaluation revealed that chocolate made from 25% palm olein was more accepted than conventional chocolate.