Please Post Formulas Used.

Traditional Original Pork, Inc., produces meat by-products 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 by-products are sorted, packed, and labeled. The company uses the weighted average method in its process costing system. Data for March for the Casing and Curing Department follow: Work in process inventory, March 1 Work in process inventory, March 31 Batches Mixing 2 100% 10 100% Percent Completed Materials Conversion 90 % 80% 85% 72% Mixing Materials Conversion Work in process inventory, March 1 $ 2,115 $ 135 $ 745 Cost added during March $90,310 $ 7,244 $ 46,165 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, and one batch of spiced meat mixture produces a set amount of meat by-products that are passed on to the Packaging Department During March, 70 batches were completed and transferred to the Packaging Department Required: 1. Determine the Casing and Curing Department's equivalent units of production for mixing, materials, and conversion for the month of September. 2. Compute the Casing and Curing Department's cost per equivalent unit for mixing, materials, and conversion for the month of September. 3. Compute the Casing and Curing Department's cost of ending work in process inventory for mixing, materials, conversion, and in total for September. 4. Compute the Casing and Curing Department's cost of units transferred out to the Packaging Department for mixing, materials, conversion, and in total for September. 5. Prepare a cost reconciliation report for the Casing and Curing Department for September