SOLUTION: Food Mixtures A pastry chef created a 30-ounce sugar solution that was 28% sugar from a 20% sugar solution and a 40% sugar solution.
How much of the 20% sugar solution and how
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-> SOLUTION: Food Mixtures A pastry chef created a 30-ounce sugar solution that was 28% sugar from a 20% sugar solution and a 40% sugar solution.
How much of the 20% sugar solution and how
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Question 1054174: Food Mixtures A pastry chef created a 30-ounce sugar solution that was 28% 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 josmiceli(19441) (Show Source):
You can put this solution on YOUR website! Let = ounces of the 20% solution needed
Let = ounces of the 40% solution needed
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(1)
(2)
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(2)
(2)
(2)
Multiply both sides of (1) by and
subtract (1) from (2)
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(2)
(1)
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and
(1)
(1)
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18 ounces of the 20% solution are needed
12 ounces of the 40% solution are needed
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check:
(2)
(2)
(2)
(2)
(2)
OK
