a. Prepare a UML class diagram that captures Rubber Duck's brewing process.
b. Using the preceding information and the following attributes list, prepare a listing of the relational tables, indicating the primary key (PK) and foreign keys (FK) for each table.

The Rubber Duck Brewing Company is a new microbrewery. Rubber Duck's brewing process converts beer raw ingredients-malt extract, malted grain, adjuncts (rice or corn), hops, yeast, and water-into brewed beer. Over time, Rubber Duck has developed a unique recipe for each of its brewed beers. The recipe describes the specific ingredients, the sequence of brewing steps, the specific equipment, and the type of employees required for each step in the brewing process for each beer. Each step in the recipe may involve multiple ingredients (e.g., barley, hops, malts, and yeast) and multiple pieces of equipment, but it only requires one type of employee.
Rubber Duck assigns a unique ingredient number to each ingredient so it can track the quantity on hand. It tracks its brewed beer by the beer name: pale ale, amber ale, porter, stout, lager, pilsner, and so forth. When Rubber Duck decides to brew one of its beers, a supervisor issues a "Brew Order" for that beer, specifying the quantity in gallons to be brewed. Then, the brewing process begins. Several Rubber Duck employees perform each brewing step. Rubber Duck tracks the amount of each raw ingredient actually used in each step as well the time spent by each employee on each step.
Rubber Duck tracks its brewing equipment (e.g., mash tuns, whirlpools, fermenters, and conditioning tanks) by equipment item number, and it also tracks which equipment is used and how long it is used in each brewing step. Each brewing step often requires more than one piece of equipment, and some pieces of equipment are used on multiple brewing steps, although many are used in only one step. For safety, Rubber Duck only allows employees to operate equipment that they are qualified to use.
When the brewing process is complete, the brewed beer is stored in large copper tanks for aging. Ales require relatively little aging (less than 3 weeks), while lagers may require longer aging (up to 5 weeks). The copper tanks are tracked separately from other brewing equipment. Aging of the beer is not part of the brewing process; it takes place after the brewing process.

Attributes:
Actual aging time to date for the brewed beer in this copper tank
Actual quantity of this ingredient used in this brew step
Actual time for this equipment used in this brew step
Brew order date
Brew order number (brew#)
Brew quantity in gallons
Brew step description
Brew step number (brew step#)
Brewed beer description
Brewed beer name
Brewed beer quantity on hand (QOH)
Brewing recipe step description
Brewing recipe step number (recipe step#)
Copper tank capacity in gallons
Copper tank number (tank#)
Date this employee qualified to operate this equipment
Employee name

Employee number (emp#)
Employee type
Employee type description
Equipment item description
Equipment item number (equip#)
Ingredient description
Ingredient number (ingred#)
Ingredient quantity-on-hand (QOH)
Number of employees of this type
Planned aging time for this brewed beer
Planned time for this equipment in this step
Quantity of beer in this tank (in gallons)
Standard quantity of this ingredient used in this recipe step
Time spent by this employee on this brew step