I’m blogging about our recent lesson in Math, Mixture Problems.
EVERYTHING even the kitchen sink |
If you think it’s easy as 1 2 3,
it’s not. <strike>It’s like making a person jump off a 30 storey building.<strike>
Uuhhmm… let me change that. It’s like running through a cacti forest with a
charcoal grounds barefoot and with no
clothes. Think I’m exaggerating? Nope. Hey! Stop contradicting me. You're noyt the one who had to spend # hours of Study Period trying to figure the whole thing out!
Sorry. I'm a bit bitter.
An example of this kind of
problem is;
How many millimeters of pure
chocolate must Natalie add to 150 ml of
chocolate toppings that is 50% chocolate to make a topping that is 75%
chocolate?
My first thought was why didn’t
Natalie just add them together bit by bit? Come on, it’s standard procedure! If
you want to make something sweeter, pour this into this until achieved desired
amount. If inadequate, add a bit more. If too much, well start all over again!
Wait. Start all over again? Sound
like a major waste of chocolate. . .
Hhmmmm. . . Maybe this whole
Mixture Problem could be important. . .
Before the Board of Pia’s Brain
Cells make a final choice, let us consider another problem.
A goldsmith combined an alloy
that costs P430 per gram with an alloy that cost P180 per gram. How much of
each must the goldsmith add to make a mixture that
costing P250 per gram?
Okay. The standard procedure
can’t be done here. I mean, you can’t pour alloys into each other if you aren’t
sure how much of each you’re going to mix in. That’s wrong. You gotta make sure
that you’re not going to do a mistake! What kind of dummy is going to waste
gold by winging it?
So okay. I’ve made a mistake. But
hey, I’m not perfect.
Actually, the standard rule could
still apply but when money or business is part of the equation, better that you
do it.You don’t have to compute everything you mix in your
life. Imagine computing how much sugar you’re going to put in
your coffee every time. Goodness, your
making life complicated for yourself!