can you please provide explanation on this ? Winnower300-250-200-150-100-50-0-Mass/kg0STOPSugarTemp/C0200-150-100-50MilkTime/min020-1510525Cocoa303560A4045-50553Report300-250-200-150-100-50-0-Grinder0PercentageWhiteChocolate0Pressure/kPa0300-250-200-150-100-50-0-50-25-0-Dark ChocolateMilk/L0300-250-200-150-100-50-0-Sugar/kg0Milk/L 50-0White ChocolateMilk/L25-0Milk/L0Sugar/kg0350-300-2001000-Dark Chocolate0Produce/kgDark0White0350-300-200-100-0-Bars/200gDark0White0White Chocolate0Balls/20gDark0White0

The question is to explain the given diagram.

Mass/kg 0 Winnower 300- 250- 200- 150- 100- 50- 0- STOP Sugar Temp/C 0 200 150 100- Milk Time/min 0 20 15 10 5 30 25 35 Cocoa 60 40 45- 50- 55 Report 300- 250- 200- 150- 100- 50- 0- Grinder 0 Percentage White Chocolate 0 Pressure/kPa 0 300- 250- 200- 150- 100- 50- 0- 50- 25- Dark Chocolate 0 Milk/L Milk/L 0 Sugar/kg 0 300- 250- 200- 150- 100- 50- 0- 50- Milk/L 25- White Chocolate 0- 0 Milk/L Sugar/kg 0 350- 300 200 - 100- 0- Dark Chocolate 0 Produce/kg Dark 0 White 0 350- 300- 200- 100- 0- Bars/200g Dark 10 White 0 White Chocolate 0 Balls/20g Dark 0 White 0

Mass/kg 0 Winnower 300- 250- 200- 150- 100- 50- 0- STOP Sugar Temp/C 0 200 150 100- Milk Time/min 0 20 15 10 5 30 25 35 Cocoa 60 40 45- 50- 55 Report 300- 250- 200- 150- 100- 50- 0- Grinder 0 Percentage White Chocolate 0 Pressure/kPa 0 300- 250- 200- 150- 100- 50- 0- 50- 25- Dark Chocolate 0 Milk/L Milk/L 0 Sugar/kg 0 300- 250- 200- 150- 100- 50- 0- 50- Milk/L 25- White Chocolate 0- 0 Milk/L Sugar/kg 0 350- 300 200 - 100- 0- Dark Chocolate 0 Produce/kg Dark 0 White 0 350- 300- 200- 100- 0- Bars/200g Dark 10 White 0 White Chocolate 0 Balls/20g Dark 0 White 0

Database System Concepts

7th Edition

ISBN:9780078022159

Author:Abraham Silberschatz Professor, Henry F. Korth, S. Sudarshan

Publisher:Abraham Silberschatz Professor, Henry F. Korth, S. Sudarshan

Chapter1: Introduction

Section: Chapter Questions

Problem 1PE

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