Please answer asap

A food manufacturer is concerned about the shelf life of one of their bestselling cookies. To increase the shelf life, the food manufacturer decides to decrease the moisture content from 8.75% moisture content (%db) to 4.40% moisture content ( %wb) by oven drying. The company already has 5800kg of cookies at the higher moisture content and must remove water to achieve the desired moisture content and water activity. For full credit, all work must be documented, and your final answers must be included in your work along with appropriate units (completion of table is not sufficient). To help solve, complete the following table. a. Calculate the initial moisture content on a \%wb and enter in the table. b. Calculate the final moisture content on a %db and enter in the table. c. Calculate initial mass of water and dry mass present in the cookies. d. Calculate the final mass of cookies after drying and then the total mass of water that must be removed to reach the desired final moisture content (4.40%wb)