Requirement to. Calculate Deiectable'o gross margin percentage for Special 8 and Special 5 using the sales value at splitotl method to allocate the joint costs. Begin by entering the amounts in the table and allocate the joint costs. (Enter lhe weightings to two decimal places. Round thejoint costs allocated to the nearest whole dollar.) Special Bi Special Si Sale: value arsplr'roi'li' Beef Ramen Shrimp Romeo Totai Sales value of total production at splitoi'l' Weighting Joint costs allocated Calculate the gross margin percentages using the sale: value at solito method to allocate the joint coats. {Round the percentages to the nearest whole percent) Special E Special 5 Total Revenues Joint costs Separable costs Gross margin Gross margin percentage as \"at we Requirement to. Calculate Delectable's gross margin percentage for Special B and Special 5 using the physicalmeasures method to altocate the joint costs. Enterthe amounts in the table and allocate the joint costs. (Enter the weights to two decimal places. Round the joint costs allocated to the nearest whole dollar.) Special Bl Special 51' Physical-measure method: Beet Ramen Shrimp Ramen Total Pnysncal measure ot total production (tons) Weighting Joint costs allocated (htculate the gross margin percentages using the physicaldneasures method to allocate the joint costs. (Round the percentages to the nearest whole percent} Special E Special 5 Total Revenues Joint costs Separahle costs Gross margin Gross margin percentage 5a 56 'tt: