Canuck Maple makes mapie syrup. It is based in a small town between Montreal and Quebec City. The owner uses a special recipe handed down through several generations in his family to make the highly popular brand of maple syrup. Due to recent growth of the company, the owner wants to develop a standard cost for the syrup. The following information is available on the production of the sytup: a Sytup is made by combining the base syrup with a secret ingredient called X. The syrup and ingredient X are brought together in a specific proportion and bolied for a specific time at a specific temperature. This process resuits in a 20% loss in volume for both ingredents. Aher boiling, the mixture consists of 11.4 ltires of byrup and 15.6 kilograms of X per 10 -litre batch of syrup. b. Atter the boiling process is complete, the solution is cooled slightly before 9.5 wilograms of a second ingredient, Y, are added per 10 -itre bateh of syrup. There is no loss of volume during this process. The resulting solution is then bottled in 10 -litre containers. e. The finished product is undergoes strict quality testing. The syrup is unstabie and easily spoils, and one to-litre bateh out of six is rejected at final inspection. In other words, after every five good batches. the swth one is rejected. Rejected batehes have no commercial value and are thrown out. a. it takes a worker 21 minutes to arocess one 10ititre bateh of syrup. Empioyees work an eight-hour day, inciuding one hour per doy for rest breaks and cleanup. Pequired: 1. Determine the a mount of sypup that must de processed to yieid one bath of fin shed product consldering only the ioss during processing (Do net round interme dilete celeulations and round your entwer to 1 deelinal plece.) 2. Deteinine the amount of syrup uat is lost ove to foliure to pass the cua ty test. (Do not round interntedlate calcuifetions and rewind yeur enswer to 1 secimal pisee.) 4. Determine the slandard quanty of ingrediens X and Y needed to produce an acceptable 10-itie boteh of tyrap. (Da net round intermitdiste celculatlent and round your antwers to 1 deefital pisce.) 9. How many batches of syiul are processed in a doyl Canuck Maple makes mapie syrup. It is based in a small town between Montreal and Quebec City. The owner uses a special recipe handed down through several generations in his family to make the highly popular brand of maple syrup. Due to recent growth of the company, the owner wants to develop a standard cost for the syrup. The following information is available on the production of the sytup: a Sytup is made by combining the base syrup with a secret ingredient called X. The syrup and ingredient X are brought together in a specific proportion and bolied for a specific time at a specific temperature. This process resuits in a 20% loss in volume for both ingredents. Aher boiling, the mixture consists of 11.4 ltires of byrup and 15.6 kilograms of X per 10 -litre batch of syrup. b. Atter the boiling process is complete, the solution is cooled slightly before 9.5 wilograms of a second ingredient, Y, are added per 10 -itre bateh of syrup. There is no loss of volume during this process. The resulting solution is then bottled in 10 -litre containers. e. The finished product is undergoes strict quality testing. The syrup is unstabie and easily spoils, and one to-litre bateh out of six is rejected at final inspection. In other words, after every five good batches. the swth one is rejected. Rejected batehes have no commercial value and are thrown out. a. it takes a worker 21 minutes to arocess one 10ititre bateh of syrup. Empioyees work an eight-hour day, inciuding one hour per doy for rest breaks and cleanup. Pequired: 1. Determine the a mount of sypup that must de processed to yieid one bath of fin shed product consldering only the ioss during processing (Do net round interme dilete celeulations and round your entwer to 1 deelinal plece.) 2. Deteinine the amount of syrup uat is lost ove to foliure to pass the cua ty test. (Do not round interntedlate calcuifetions and rewind yeur enswer to 1 secimal pisee.) 4. Determine the slandard quanty of ingrediens X and Y needed to produce an acceptable 10-itie boteh of tyrap. (Da net round intermitdiste celculatlent and round your antwers to 1 deefital pisce.) 9. How many batches of syiul are processed in a doyl