Calculate the number 6741
[854] Calculate the number 6741 - NUMBERMANIA: Calculate the number 6741 using numbers [7, 2, 3, 6, 77, 698] and basic arithmetic operations (+, -, *, /). Each of the numbers can be used only once. - #brainteasers #math #numbermania - Correct Answers: 27 - The first user who solved this task is Sanja Šabović
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Calculate the number 6741

NUMBERMANIA: Calculate the number 6741 using numbers [7, 2, 3, 6, 77, 698] and basic arithmetic operations (+, -, *, /). Each of the numbers can be used only once.
Correct answers: 27
The first user who solved this task is Sanja Šabović.
#brainteasers #math #numbermania
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The magician and the parrot...

A magician was working on a cruise ship in the Caribbean. The audience would be different each week, so the magician allowed himself to do the same tricks over and over again.

There was only one problem: The captain's parrot saw the shows every week and began to understand what the magician did in every trick. Once he understood that, he started shouting in the middle of the show.

"Look, it's not the same hat!" "Look, he's hiding the flowers under the table!" "Hey, why are all the cards the Ace of Spades?"

The magician was furious but couldn't do anything, it was the captain's parrot after all.

One day the ship had an accident and sank. The magician found himself on a piece of wood, in the middle of the ocean, and of course the parrot was by his side.

They stared at each other with hate, but did not utter a word. This went on for several days.

After a week the parrot finally said, "Okay, I give up. What'd you do with the boat?"

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Frozen fish

In 1927, frozen fish fingers were patented in the UK by Clarence Birdseye of Gloucester, Mass. He claimed "Improvements in Methods of Preparing Fish Foods," specifically using the flesh of "cleaned fresh fish" (UK patent 257,222). As a trapper and biologist in Labrador (1912-15), Birdseye had noticed that fish and caribou meat frozeb for months tasted as good as fresh food. Slow freezing of food produces large ice crystals, which when thawed produces a very soggy material. However, he realized fish exposed in the sub-zero temperature of Labrador froze solid almost immediately froze solid. At home in his laboratory he tried for eight years to recreate the effects of nature until he developed a satisfactory commercial system of quick freezing. *
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