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Damian uses 2 cups of flour for each batch of scones and 3 cups of flour for each batch of muffins. He makes 5 times as many batches of muffins as scones, and he uses a total of 34 cups of flour. Write a system of equations for this situation with \( x \) representing the number of batches of scones and \( y \) representing the number of batches of muffins. Answer Solve the system of equations using the substitution method. Then, interpret the solution of the system in terms of this situation. Answer ( Damian makes batches of scones and batches of muffins. bit

Ask by Love Wagner. in the United States
Feb 03,2025

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Damian makes 2 batches of scones and 10 batches of muffins.

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The Deep Dive

First, let's set up the equations based on the scenario described. Let \( x \) represent the number of batches of scones and \( y \) represent the number of batches of muffins. From the problem, we can create the following equations: 1. \( 2x + 3y = 34 \) (This represents the total cups of flour used.) 2. \( y = 5x \) (This represents the fact that he makes 5 times as many muffins as scones.) Now, let's use the substitution method. We can substitute the second equation into the first: Substituting \( y = 5x \) into \( 2x + 3y = 34 \): \[ 2x + 3(5x) = 34 \] This simplifies to: \[ 2x + 15x = 34 \] \[ 17x = 34 \] \[ x = 2 \] Now that we have \( x \), we can find \( y \): \[ y = 5x = 5(2) = 10 \] So, \( x = 2 \) and \( y = 10 \). In conclusion, Damian makes 2 batches of scones and 10 batches of muffins. Damian's baking adventure is grounded in some interesting historical roots! Scones, originating from Scotland, were traditionally made using oats and cooked over an open fire. On the other hand, muffins, with their roots tracing back to the early 19th century, became quite popular in the United States, evolving from their British counterparts into a sweet, fluffy treat enjoyed at breakfast or as a snack. For those looking to dive deeper into the world of baking, exploring cookbooks by well-known bakers can be a delight! Titles like "The Joy of Baking" by Stephanie Jaworski and "Baking: From My Home to Yours" by Dorie Greenspan offer great recipes, tips, and techniques that can help any aspiring baker improve their skills and understand the science behind the art of baking.

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