Please answer quickly and with all units and correct number of sig figs. Thanks

Freeze-dried ice cream was developed for NASA's Apollo mission to reduce weight (important for space missions) and to increase the shelf life to 3 years. Freeze-dried ice cream is also sold as a novelty item at museums, online retailers, and local giftshops. As a product development specialist, you are optimizing water content of the freeze-dried product for the commercial sector rather than for space flight. Most food products are sold based on weight so some residual water (moisture content) is ideal because water is the cheapest ingredient. However, moisture decreases product stability and shelf-life. Initially, each batch ( 2500.0g or enough to make 100 individual packages) of freeze-dried ice cream contains 125.0g of water. However, the shelf life was determined to be unsatisfactory (under 3 years). To enhance the shelf life, you decide to reduce the moisture content of the batch to a final moisture content (as \% db) of 2.80%. Calculate the following: a. Moisture content (as \% wet basis and \% dry basis) of the starting material. b. Dry mass of ice cream (g) c. Moisture content (as \% wet basis) of the ice cream after water removal. d. Mass of water present after water removal and total mass of freeze-dried ice cream at the lower moisture (final conditions). e. Mass of water removed to reach a moisture content of 2.80% dry basis. f. Mass fraction of water before for initial freeze-dried ice cream. Compare this to moisture content (\%wb), what is the relationship between moisture content and mass fraction of water? g. For extra points: Moving forward, the company decides to package the product at the lower moisture content. How many individual packages can be sold from 1 batch now? To help solve the problem, complete the table below