Answer:
C. $5,196.80
Explanation:
Calculation for the dollar price of the bonds
Let find the dollar price of the bonds using this formula
Dollar price=Per value bond amount × The Per value quoted percentage 103.936/100=1.03936
Dollar price =$5,000×1.03936
Dollar price =$5,196.80
Therefore the dollar price of the bonds will be $5,196.80
Answer:
A relevant account from the chart of accounts
Explanation:
QuickBooks is an accounting software that is designed to assist users with little accounting experience manage their financial records.
Transactions in QuickBooks are classed as products and services. These are mapped to relevant accounts in the chart of accounts.
For example mapping can be done to asset or liability accounts.
When mapping there are three classes products and services can be mapped to:
-Inventory
-Non inventory
-Services
When setting up new product and service the appropriate class is chosen and relevant account is assigned to the product or service.
For example sales tax is mapped by default to sales tax payable account.
Answer: Option (B) is correct.
Explanation:
The three limitations to balance sheets are as follow:
1.) Assets are being noted or stored at a historical cost,
2.) There is a thorough use of the estimates,
3.) There's also omission of several precious non-monetary assets.
Therefore from the given options, we can state that the key limitation of using a balance sheets under the constraints of financial analysis is that different items in a balance sheet are or may be evaluated differently.
Answer: inefficient allocation of sales among sellers
Explanation:
A binding price ceiling is one in which the government imposes a legal minimum price that can be charged for a good, when the equilibrium price is below it. The ceiling creates a shortage in the market which leads to illegal activities, wasted resources and inefficient allocation to consumers.
However, it does not lead to inefficient allocation of sales among sellers.
What affects the egg coagulation in custards and creams!
Answer: Sugar is also important to custard as the addition of it in a recipe results in a softer custard. Sugar also increases the coagulation temperature and time. Don't dump the sugar directly onto the eggs and let it sit; this causes the yolks to "burn" into hard little lumps that detract from your creamy custard.
