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% su
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-> 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% su
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Question 83090This question is from textbook introductory algebra
: 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? This question is from textbook introductory algebra
You can put this solution on YOUR website! 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?
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Let x = amt of 40% solution
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The total amt is 50 oz, therefore:
(50-x) = amt of 20% solution
:
.40x + .20(50-x) = .34(50)
:
.4x + 10 - .2x = 17
:
.4x - .2x = 17 - 10
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.2x = 7
:
x = 7/.2
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x = 35 oz of 40% stuff, therefore 50 - 35 = 15 oz of 20% stuff
:
:
Check:
.4(35) + .2(15) =
14 + 3 = .34(50)
