SOLUTION: a pastry chef created a 50- ounce suger solution that wae 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 83141This question is from textbook introductory algebra
: a pastry chef created a 50- ounce suger solution that wae 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?This question is from textbook introductory algebra

Found 2 solutions by josmiceli, checkley75:
Answer by josmiceli(3359) About Me  (Show Source):
You can put this solution on YOUR website!
x = amount of 40% sugar solution needed
y = amount of 20% sugar solution needed
.4x+%2B+.2y+=+.34%2A50
This can be read as "Amount of sugar in 40% solution plus
amount of sugar in 20% solution equals the sugar in the 34% solution"
.4x+%2B+.2y+=+17
also
x+%2B+y+=+50
multiply both sides of 1st equation by .4
.4x+%2B+.4y+=+20
multiply both sides by -1
-.4x+-+.2y+=+-17
+.4x+%2B+.4y+=+20 add these together
.2y+=+3
y+=+15
x+%2B+15+=+50
X+=+35
So, there must be 35 ounces of the 40% solution and 15 ounces of the
20% solution to make 50 ounces of the 34% solution

Answer by checkley75(3666) About Me  (Show Source):
You can put this solution on YOUR website!
.34*50=.20X+.40(50-X)
17=.2X+20-.4X
17-20=-.2X
-3=-.2X
X=-3/.2
X=15 OUNCES OF 20% SUGAR SOLUTION.
50-15=35 OUNCES OF 40% SUGAR SOLUTION.
PROOF
.35*50=.2*15+.4*35
17=3+14
17=17