The answer is B 1/6 just divide the first number by the second one<span />
Answer:2
Step-by-step explanation: the equation is in linear form y=mx+b, the b represents the y intercept in your equation that would be -5
First picture)
I: 5x+2y=-4
II: -3x+2y=12
add I+(-1*II):
5x+2y-(-3x+2y)=-4-12
8x=-16
x=-2
insert x=-2 into I:
5*(-2)+2y=-4
-10+2y=-4
2y=6
y=3
(-2,3)
question 6)
I: totalcost=115=3*childs+5*adults
II: 33=adults+childs
33-adults=childs
insert childs into I:
115=3*(33-adults)+5*adults
115=99-3*adults+5*adults
16=2*adults
8=adults
insert adults into II:
33-8=childs
25=childs
so it's the last option
question 7)
a) y<6 and y>2 can also be written as 2<y<6, so solution 3 exist for example
b) y>6 and y>2 can also be written as 2<6<y, so solution 7 exist for example
c) y<6 and y<2 inverse of b: y<2<6, so for example 1
d) y>6 and y<2: y<2<6<y, this is impossible as y can be only either bigger or smaller than 2 or 6
so it's the last option
question 8)
I: x+y=12
II: x-y=6
subtract: I-II:
x+y-(x-y)=12-6
2y=6
y=3
insert y into I:
x+3=12
x=9
(9,3)
question 9)
I: x+y=6
II: x=y+5
if you take the x=y+5 definition of II and substitute it into I:
(y+5)+y=6
which is the second option :)
Answer:
Cooking will be shortest when the househusband covers the beef stew with the heavy lid.
Step-by-step explanation:
The explanation for this is that water boils at 100°C at normal atmospheric pressure & it remains at that temperature until all the water evaporates as steam; the temperature can then go higher in steam form.
So, if he leaves the pan uncovered the pressure above the beef stew will be the atmospheric pressure and the temperature of the stew will not pass the 100°C mark and the food cooks at 100°C.
If he places a light lid on top, the pressure will build up & the temperature at which water remains liquid is a bit higher, but eventually the steam will push the lid to escape thereby releasing pressure & reducing the temperature.
If he puts a heavy lid on the pan the pressure can build up the highest and the temperature of the water in the stew will stay the highest ensuring the fastest cooking.
Basically, the heavier the lid, greater the pressure in the pan. As the pressure gets greater, the saturation temperature at which water starts boiling will be higher. And higher boiling temperatures mean shorter cooking times.
64000 ounces is equal to 500 liquid gallons
