Return to ques Old Country Links, Incorporated, produces sausages in three production departments Moxing, 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 Mixing 2 100% 2 100% Percent Completed Materials Conversion sex 60% 20% 10% Work in process inventory, September 1 Cost added during September Mixing Haterials $132 $ 5,104 $382,096 $ 33,449 Conversion $ 1,086 $236,214 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, 158 batches (Le units) 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