The Pier Shellfish company processes and packages 2 types of shellfish to wholesale seafood distributors: shrimps and scallops. Both types go through the same processing system in the company's plant, but some processing steps have different capacity as explained below. The plant operates continuously for 12 hours per day beginning at 8:00 am. Each week, the plant spends Monday to Thursday (4 days) producing shrimps only, then Friday to Sunday (3 days) producing scallops only. Each morning, the shrimps or scallops are transported to the plant by trucks that carry 1000 pounds (lb) and are filled into the system. Once the continuous flow processing of the shrimps or scallops begins, no inventory is allowed in buffers due to spoilage and all of the shrimps or scallop must be processed within 12 hours to prevent spoilage. Assume there is negligible time to fill the system, and all shellfish to be processed in 1 day is filled at once in the morning. The processing begins at the sorter, where the trucks dump the shrimps or scallops onto a conveyor belt that feeds into the sorter, which can sort up to 500 lb of shrimps per hour, or 400 lb of scallops per hour. The shrimps or scallops then proceed to the desheller, which can process shrimps at the rate of 400 lb per hour, or process scallops at 600 lb per hour. However, after 3 hours and 45 minutes of processing, the desheller must be stopped for 15 minutes to clean out empty shells that have accumulated. Then shrimps or scallops moves to the cleaner, which will devein shrimps at the rate of 360 lb per hour, or remove the inedible part from scallops at the rate of 300 lb per hour. The shrimps or scallops proceed to the washing area, where they are processed at 750 lb per hour. Finally, the shrimps or scallops are packaged and frozen. Note: All unit weights given are in "final processed", namely, you do not need to account for the weight of the waste in the deshelling and cleaning area. Sorter Desheller Cleaner Washer (a) What is the daily process capacity of the desheller when processing shrimps (in isolation from the other steps)? (b) What is the daily process capacity of the cleaner when processing shrimps (in iso- lation from the other steps)? (c) What is the daily process capacity of the processing plant when processing shrimps (excluding packaging and freezing)? (d) What is the daily process capacity of the processing plant when processing scallops (excluding packaging and freezing)?