SOLUTION: A pastry chef created a 50 ounce sugar solution that was 34% sugar from a 20% sugar solution and a 40% sugar solution. How much of the 20% sugar solution and how much of the 40% s
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Question 168393: A pastry chef created a 50 ounce sugar solution that was 34% sugar from a 20% sugar solution and a 40% sugar solution. How much of the 20% sugar solution and how much of the 40% sugar solution were used?
Answer by Mathtut(3670) (Show Source): You can put this solution on YOUR website!
let x = the number of oz in the 20% solution and y= the number of oz in the 40% solution
:
x+y=50...........eq 1
.2x+.4y=.34(50)..eq 2
from eq 1 we get y=50-x and we subtitute that value into eq 2
.2x+.4(50-x)=17
.2x+20-.4x=17
.2x=3
oz of the 20% solution
oz of the 40% solution
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