Old Country Links, Inc., produces sausages in three production departments--Mixing, Casing and Curing, and Packaging. In the Mixing Department, meats are prepared and ground and then mixed with spices. The spiced meat mixture is then transferred to the Casing and Curing Department, where the mixture is force-fed into casings and then hung and cured in climate-controlled smoking chambers. In the Packaging Department, the cured sausages are sorted, packed, and labeled. The company uses the weighted-average method in its process costing system. Data for September for the Casing and Curing Department follow. Work in process inventory, September 1 Work in process inventory, September 30 Units 9 Mixing 100 % Percent Completed Materials 60% Conversion 50% 9 100 % 20% 10% Mixing Materials Work in process inventory, September 1 Cost added during September $ $ 21, 789 336, 171 $ $ 27,958 Conversion 504 $ 2, 160 $ 180,987 Mixing cost represents the costs of the spiced meat mixture transferred in from the Mixing Department. The spiced meat mixture is processed in the Casing and Curing Department in batches; each unit in the above table is a batch and one batch of spiced meat mixture produces a set amount of sausages that are passed on to the Packaging Department. During September, 148 batches (ie., units) were completed and transferred to the Packaging Department.