SOLUTION: A pastry chef created a 50-ounce sugar solution that was 24% sugar from a 20% sugar solution and a 40% sugar solution. How much of the 20% sugar solution was used?

Question 1041458: A pastry chef created a 50-ounce sugar solution that was 24% sugar
from a 20% sugar solution and a 40% sugar solution. How much of the 20% sugar
solution was used?
Answer by josgarithmetic(39617) (Show Source): You can put this solution on YOUR website!
Same as any two-part mixture problem. What if you cut to just one variable right from the beginning?

x for how much 20%
50-x for the 40%

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