MAGIC SQUARE: Calculate A+B*C
[7378] MAGIC SQUARE: Calculate A+B*C - The aim is to place the some numbers from the list (3, 5, 6, 10, 12, 13, 48, 49, 50, 51, 54) 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: 3
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MAGIC SQUARE: Calculate A+B*C

The aim is to place the some numbers from the list (3, 5, 6, 10, 12, 13, 48, 49, 50, 51, 54) 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: 3
#brainteasers #math #magicsquare
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Bubba and Junior were standing...

Bubba and Junior were standing at the base of a flagpole, looking up.
A woman walked by and asked what they were doing. "We're supposed to find the height of the flagpole," said Bubba, "but we don't have a ladder."
The woman took a wrench from her purse, loosened a few bolts, and laid the pole down. Then she took a tape measure from her pocket, took a measurement, announced, "Eighteen feet, six inches," and walked away.
Junior shook his head and laughed. "Ain't that just like a dumb blonde! We ask for the height, and she gives us the length!"
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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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