MAGIC SQUARE: Calculate A-B+C
[8178] MAGIC SQUARE: Calculate A-B+C - The aim is to place the some numbers from the list (6, 9, 11, 18, 21, 23, 64, 67, 69, 72, 97) 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: 1
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MAGIC SQUARE: Calculate A-B+C

The aim is to place the some numbers from the list (6, 9, 11, 18, 21, 23, 64, 67, 69, 72, 97) 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: 1
#brainteasers #math #magicsquare
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Naming the Twins

A man was taking his wife, who was pregnant with twins, to the hospital when his car went out of control and crashed.
Regaining consciousness, he saw his brother, a relentless practical joker, sitting at his bed side.
He asked his brother how his wife was doing and his brother said, "Don't worry, everybody is fine and you have a son and a daughter.
But the hospital was in a real hurry to get the birth certificates filed and since both you and your wife were unconscious, I named them for you."
The husband was thinking to himself, "Oh no, what has he done now?" and asked with some trepidation, "Well, bro, what did you name them?"
Whereupon, his brother replied, "I named the little girl Denise."
The husband, relieved, said, "That's a lovely name! And what did you come up with for my son?"
The brother winked and replied, "Denephew."

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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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