Answer:
Option (c) is correct.
Explanation:
Given that,
Cash = $4,000
Short-term investments = $75,000
Accounts receivable = $61,000
Inventories = $110,000
Prepaid expenses = $30,000
Total current liabilities = $100,000
Current assets:
= Cash + Short-term investments + Accounts receivable
= $4,000 + $75,000 + $61,000
= $140,000
Therefore,
Acid-test ratio:
= Current assets ÷ Current liabilities
= $140,000 ÷ $100,000
= 1.4 to 1
Answer:
-$27,800
Explanation:
When the inventory closing balance is overstated, the cost of goods sold is understated and as such the net income which is posted to the retained earnings will be overstated
. When an expense is overstated, the net income is understated and so is the retained earnings.
The net overstatement of inventory across the two periods
= $58,500 - $10,500
= $48,000
The net overstatement of depreciation across the two periods
= $24,800 - $4,600
= $20,200
Adjustments to retained earnings
= - $48,000 + $20,200
= -$27,800
Answer:
In a job order cost system, it would be correct in recording the purchase of raw materials to debit
Raw Materials Inventory.
Explanation:
When materials are initially purchased, the cost is debited to the Raw materials inventory account and credited to either Cash or Accounts Payable, depending on the trade terms. When the materials are assigned to work in process, it is debited to Work in Process Inventory and to Jobs and credited to Raw materials Inventory. Finished Goods Inventory is only debited for completed jobs. Manufacturing Overhead is debited for all indirect costs.
Thanks admin for giving such valuable information through your article . Your article is much more similar to https://www.moschinooutletonlinestore.com/moschino-botanical-bear-women-long-sleeves-sweater-pink.html word unscramble tool because it also provides a lot of knowledge of vocabulary new words with its meanings.
Answer:
This study aimed to identify cassava quality attributes preferred by users along the food chain, in order to provide breeders with criteria for prioritisation. Survey and consumer‐testing studies were conducted within Apac and Luwero districts in Uganda. Additionally, sensory evaluation by trained panellists was conducted to determine descriptors for assessing quality of boiled roots. Results revealed softness of boiled roots and in‐ground storability as key attributes influencing varietal preference besides high yield, non‐bitter roots, disease resistance, early maturity and drought resistance. For some attributes like in‐ground storability, preference differed significantly between locations and showed differentiation by gender. Local varieties were found to be superior in quality attributes. From sensory evaluation, twenty‐one descriptors associated with appearance, texture, taste and aroma of boiled roots were determined. Findings from this study are vital for breeders to adopt gender‐responsive approaches in order to develop varieties that meet the needs and preferences of end users.
Go to:
Explanation:
