-1 Name: Lab 1: Dependent and Independent Variables Lab Results Table 1: Average Yield for each seed variety at no‚ low‚ and high infestation levels (8 points) Seed Variety Level of ECB Infestation Pot 1 Yield Pot 2 Yield Pot 3 Yield Average Yield BT 123 None 160.1 164.8 164.2 163.03 Low 164.0 162.6 168.3 164.97 High 155.1 163.0 163.9 167.67 BT 456 None 190 183.2 184.8 186 Low 178.8 172.6 179.6 177 High 157.3 157.0 159.0 157
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40‚000 | | 100‚000 | | 404 | | | | 20‚000 | 20‚000 | 40‚000 | | 405 | | | | | 20‚000 | 20‚000 | | Total | 90‚000 | 120‚000 | 90‚000 | 60‚000 | 40‚000 | 400‚000 | 2 Physical Measures Method | Produced | Proportion | Joint Cost Allocation | Unit Cost | 401 | 90‚000 | (90‚000/400‚000)0.225 or 22.5% | (200‚000 x 0.225)45‚000 | (45‚000/90‚000)0.5 | 402 | 120‚000 | (120‚000/400‚000)0.3 or 30% | (200‚000 x 0.3)60‚000 | (60‚000/120‚000)0.5 | 403 | 90‚000 | (90‚000/400‚000)0.225 or 22.5%
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spoilage spoilage that should not occur under efficient operating conditions absorption costing all manufacturing costs are assigned to products: direct material‚ direct labour‚ variable and fixed manufacturing overhead acceptable quality level (AQL) the defect rate at which total quality costs are minimised account classification method (or account analysis) the process in which managers use their judgement to classify costs as fixed‚ variable or semivariable costs accounting rate of return (or simple
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copy of this document‚ either onto your computer or a disk Work through your Assessment‚ remembering to save your work regularly When you’ve finished‚ print out a copy to keep for reference Then‚ go to www.vision2learn.com and send your completed Assessment to your tutor via your My Study area – make sure it is clearly marked with your name‚ the course title and the Unit and Assessment number. Name: Charlotte May Riley Please note that this Assessment document has 9 pages and is made up of 4
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When I Was One-And-Twenty‚ by A. E. Housman When I was one-and-twenty I heard a wise man say‚ ‘Give crowns and pounds and guineas But not your heart away; Give pearls away and rubies But keep your fancy free.’ But I was one-and-twenty‚ No use to talk to me. When I was one-and-twenty I heard him say again‚ ‘The heart out of the bosom Was never given in vain; ’Tis paid with sighs a plenty And sold for endless rue.’ And I am two-and-twenty‚ And oh‚ ’tis true‚ ’tis true. In
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have done above is a “full-cost” analysis. This is in contrast to a “direct-cost” analysis that ignores overhead costs. Is full cost the right metric for job profitability and customer profitability? What assumptions are we making about the variability of overhead costs when we do a “full-cost” analysis? By allocating the overhead costs to jobs and customers there is an implicit assumption that these are variable with the cost driver. In reality‚ some of the overhead costs are fixed‚ at least in the
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THE COST AND SALES CONCEPT Cost is defined as a reduction in the value of an asset for the purpose of securing benefit or gain. Cost is defined in a hotel and restaurant as the expense to a hotel or restaurant for goods or services when the goods are consumed or the services are rendered. KINDS OF COSTS 1. Fixed costs – are those that are normally unaffected by changes in sales volume. They are said to have little direct relationship to the business volume because they do not change significantly
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know that following are the important cost concepts related to the production process of a firm: • Fixed Cost • Varibale Cost • Average Cost • Marginal Cost please refer to following page Introduction to Cost Concepts to understand various cost concepts in detail. Here we will briefly state again the meaning of above stated cost concepts for better understanding of the module on short run cost analysis. Fixed Cost is that cost which does not change (that is either goes up or goes down)
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Adams STA Individual Work unit-8 Section 6.1 8. a) The time it takes for a light bulb to burn out is a continuous random variable because the time is being measured. All possible results for the variable time (t) would be greater than > 0. b) The weight of a T-bone steak is a continuous random variable because the weight of the steak is measured. All the possible results for the weight of the T-bone steak would be positive numbers making the variable weight (w) > greater
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1. INTRODUCTION 1. OVERVIEW In order to achieve several small scale and large scale objectives in various electronic circuits‚ it is highly essential to regulate the voltage supply‚ given to electronic circuits. This project‚ namely VARIABLE VOLTAGE REGULATOR‚ aims at fulfilling such small goals‚ using the 3-terminal voltage regulator LM317. The circuit consists of an IC LM317 and a set of resistors and capacitors‚ in addition to the transformer and the rectifying element. The AC
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