Calculate the number 618
[546] Calculate the number 618 - NUMBERMANIA: Calculate the number 618 using numbers [9, 8, 8, 3, 77, 567] and basic arithmetic operations (+, -, *, /). Each of the numbers can be used only once. - #brainteasers #math #numbermania - Correct Answers: 43 - The first user who solved this task is Sanja Šabović
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Calculate the number 618

NUMBERMANIA: Calculate the number 618 using numbers [9, 8, 8, 3, 77, 567] and basic arithmetic operations (+, -, *, /). Each of the numbers can be used only once.
Correct answers: 43
The first user who solved this task is Sanja Šabović.
#brainteasers #math #numbermania
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Photographer

A photographer for a national magazine was assigned to take pictures of a great forest fire. He was advised that a small plane would be waiting to fly him over the fire.
The photographer arrived at the airstrip just an hour before sundown. Sure enough, a small Cessna airplane was waiting. He jumped in with his equipment and shouted, "Let's go!" The tense man sitting in the pilot's seat swung the plane into the wind and soon they were in the air, though flying erratically.
"Fly over the north side of the fire," said the photographer, "And make several low-level passes."
"Why?" asked the nervous pilot.
"Because I'm going to take pictures!" yelled the photographer. "I'm a photographer, and photographers take pictures!"
The pilot replied, "You mean you're not the flight instructor?"

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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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