MAGIC SQUARE: Calculate A*B*C
[4241] MAGIC SQUARE: Calculate A*B*C - The aim is to place the some numbers from the list (7, 8, 10, 11, 15, 16, 69, 72, 77) into the empty squares and squares marked with A, B an C. Sum of each row and column should be equal. All the numbers of the magic square must be different. Find values for A, B, and C. Solution is A*B*C. - #brainteasers #math #magicsquare - Correct Answers: 21 - The first user who solved this task is Thinh Ddh
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MAGIC SQUARE: Calculate A*B*C

The aim is to place the some numbers from the list (7, 8, 10, 11, 15, 16, 69, 72, 77) into the empty squares and squares marked with A, B an C. Sum of each row and column should be equal. All the numbers of the magic square must be different. Find values for A, B, and C. Solution is A*B*C.
Correct answers: 21
The first user who solved this task is Thinh Ddh.
#brainteasers #math #magicsquare
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Shack It to Me...in Heaven

A wealthy man died and went to heaven. He was met at the Pearly Gates by Saint Peter who led him down the streets of gold. They passed mansion after mansion until they came to the very end of the street. Saint Peter stopped the rich man in front of a little shack.“This belongs to you,” said Saint Peter.“Why do I get this ugly thing when there are so many mansions I could live in?” the man demanded.“We did the best we could with the money you sent us!” Saint Peter replied.
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First U.S. yeast preparation patent

In 1863, the first U.S. yeast preparation patent was issued to J.T. Alden of Cincinnati, Ohio (No. 40,451), for "an improvement in the preparation of yeast" which reduced concentrated yeast from a plastic or semi-fluid state to a dry granular form, a convenient way of preservation for future use. His process was to press the live yeast concentrate through a fine wire mesh to produce threads of the substance of about 1/8-inch square. When laid on drying racks, moisture rapidly evaporated because of the high surface area, leaving the dried yeast in a finely-divided state. The granular form avoided the grinding and crushing needed with using cake form dried yeast, which mechanically damaged the yeast cells, reducing the active yield.
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