They didn't lose 1% water weight, they gained 1% non-water content. Only they didn't gain weight, they lost weight.
So... 1% non-water had to increase to 2% non-water by decreasing the water in half, roughly. And water was most of what they were.

I wonder why some people would know this. I would never know this, nor would I even TRY to figure it out. I would pay someone to do this for me, if I were, god forbid, a cucumber farmer/seller, which I never would be. It's the same reason I pay people to fix my computer, install my what-have-you, and chop down my trash-trees: I'm incapable of the very thought of it. Where would I start? Lord, it's too immense.

I am more interested in WHY I am both in love with and repelled by Harry Angstrom.

oh, nevermind.

Being unable to calculate leaves you vulnerable to car salesmen and politicians. See innumeracy.

lookouts last comment makes me think he doesn't care.





now, I will obsess about this. I commence.

And I thought his comment was directed at himself.

I handle bazillions of dollars for a living. OK, not really - just millions so I can calculate what I need quite well. And I don't worry about car salesman - I was one. Politicians, however, should cause ALL to worry.

I was looking at that problem from the wrong angle. I read the answer immediately after the question and fixated on the 1% of water weight being equal to 100kg. Just didn't back up far enough to think about the bigger picture of 1% total weight shifting to the non water side.

hey, lookout?

You're millions of miles beyond my comprehension. You always have been. Men, math, logic, engineering, philosophy, engines, square roots, music, plot theory, OUTSIDE SELF---all of it: foreign to moi. My only subject is myself.


that's why I can't write.


PS==I held millions in my hands, too. I was the decider whether a man was fit or not fit for a 100,000/year job.

This happens at work all the time actually. Our 3 lb. loaves aren't actually 3lbs...We lose 11/2 oz. of water (roughly) after we bake the bread...Originally it is weighed out as 3 but we lose the extra water and I actually get returns because people weigh the bread when it reaches their store. That really only happened once because there is an insane store owner out there. But this actually does happen. Our (loaf) bread pans do not support anything over the 3lbs when we put the dough in. The water loss cannot be avoided here.

So...it is someones job here to calculate the bread difference because of the weight loss. You can make up the difference if you aren't using the loaf pan and create the actual weight of the bread (what is says on the package) after the water loss. Some breads lose more water than others however, so the same doesn't apply to all the items. This is where a spreadsheet is created for all the orders in a particular day to calculate the water loss for each bread so the baker knows how much dough to use. Guess who's job this is? Mine. Have I done the spreadsheet yet? No. I'm working on just surviving here, a sophisticated spreadsheet with all the ozs. and lbs. per bread, per day, takes a lot of time that I quite frankly, do not have, because I have other stuff to do like apply payments that should be reflected in the books that are about 4 months behind. (long before I got here) In fact I am the only one here, we are closed, which means I'm my most open.

A little TMI about being crazy enough to actually try and solve the little math problem. Somewhere out there it is part of someone's ridiculous job.
:)

But I know I'm crazy...I just hope any of that made any sense.

That made lots of sense. And if you need any help with the spreadsheets, you know you can count on tw.

The prize is a non-paid trip to work in my garden. Redneck food, barbq,Yes.

Well?? Am I? I must be good for SOMETHING . . . . .

Sigh, we all are, Bri, we all are. wtf is it about him? ;)

More importantly, what happens if the cucumber is on a treadmill?

I love you, Shawnee.

:)

:happy dance: