You are a small business consultant, and your client will be starting a Beekeeping Store, which will provide all the materials needed for beekeepers (apiarists) as well as provide consulting advice to beekeepers. Your client read the following article on honey cohesiveness and would like you to help him understand the mathematics. Shinn, J. M., S. L. Wang. (1990). "Textural Analysis of Crystallized Honey Using Response Surface Methodology." Canadian Institute of Food Science and Technology Journal 23(4-5): 178-182. From this paper, the cohesiveness of honey can be modeled by C(G,M) = 106.35 3.7G 4.7M + 0.04G? + 0.08M? + 0.06GM Where G is the percentage of glucose and maltose and M is the percentage of moisture. Things to consider in your response to your client are: 1. Find the absolute minimum cohesiveness of honey. 2. FDA requirements. The FDA restrictions for Grade A honey require that the combined percentages of glucose and maltose, and moisture not exceed 40%. Given this constraint, what is the minimum measure of cohesiveness that is possible?