Maple makes maple syrup. It is 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 informat tion is available on the production of the syrup combining the base syrup with a secret ingredient called X. The syrup and ngredient X are brought together n a specific proportion and boiled for a specific time at a specific temperature. This process results in a 20% loss n volume for both ingredients. After boiling, the mixture consists of 19.8 litres of syrup and 32.4 kilograms of X per 10-litre batch of syrup. b. After the boiling process s complete, the solution is cooled slightly before 30.5 kilograms of a ngredient, Y are added per 10-litre batch of syrup. There s no loss of volume during this process. The resulting solution is then bottled in 10-litre containers c. The finished product strict quality testing. The syrup e and easily spoils, and one 10-itre batch out of six s rejected at final in other words, after every five batches, the sixth one is rejected. Rejected batches have no commercial value and are thrown out t takes a worker 28 minutes to process one 10-litre batch of syrup. Employees work an eight-hour day. ncluding one hour per day for rest breaks and c Required 1. Determine the amount of syrup that must be processed considering only the loss during processing. (Do not round in to yield one batch of finished product termediate calculations and round your answers to 1 decimal pl red per 10-litre batch 2. Determine the amount of syrup that is lost due to failure to pass the quality test. (Do not round ntermediate calculations and round your answers to 1 decimal place. Amount of syrup