Calculate the number 5371
[7778] Calculate the number 5371 - NUMBERMANIA: Calculate the number 5371 using numbers [9, 5, 7, 6, 33, 370] and basic arithmetic operations (+, -, *, /). Each of the numbers can be used only once. - #brainteasers #math #numbermania - Correct Answers: 1
BRAIN TEASERS
enter your answer and press button OK

Calculate the number 5371

NUMBERMANIA: Calculate the number 5371 using numbers [9, 5, 7, 6, 33, 370] and basic arithmetic operations (+, -, *, /). Each of the numbers can be used only once.
Correct answers: 1
#brainteasers #math #numbermania
Register with your Google Account and start collecting points.
Check your ranking on list.

A policeman is on scene at a t...

A policeman is on scene at a terrible accident - body parts everywhere. He is making his notes of where the pieces are and comes across a head.
He writes in his notebook: "Head on bullevard", and scratches out his spelling error.
"Head on bouelevard". Nope, doesn't look right - scratch scratch.
"Head on boolevard..." dang it! Scratch scratch.
He looks around and sees that no one is looking at him as he kicks the head. "Head on curb."
Jokes of the day - Daily updated jokes. New jokes every day.
Follow Brain Teasers on social networks

Brain Teasers

puzzles, riddles, mathematical problems, mastermind, cinemania...

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.
This site uses cookies to store information on your computer. Some are essential to help the site properly. Others give us insight into how the site is used and help us to optimize the user experience. See our privacy policy.