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
Related questions
Question
can you please provide explanation on this ?
![Winnower
300-
250-
200-
150-
100-
50-
0-
Mass/kg
0
STOP
Sugar
Temp/C
0
200-
150-
100-
50
Milk
Time/min
0
20
-15
10
5
25
Cocoa
30
35
60
A
40
45-
50
55
3
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-
0-
Dark Chocolate
Milk/L
0
300-
250-
200-
150-
100-
50-
0-
Sugar/kg
0
Milk/L 50-
0
White Chocolate
Milk/L
25-
0
Milk/L
0
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
0
White
0
White Chocolate
0
Balls/20g
Dark
0
White
0](/v2/_next/image?url=https%3A%2F%2Fcontent.bartleby.com%2Fqna-images%2Fquestion%2Fac07f6f1-1927-487a-abc7-2c867c9d6e14%2F58c0e720-af05-4a1d-836e-73e56e657d5f%2Fmlo6lyc_processed.jpeg&w=3840&q=75)
Transcribed Image Text:Winnower
300-
250-
200-
150-
100-
50-
0-
Mass/kg
0
STOP
Sugar
Temp/C
0
200-
150-
100-
50
Milk
Time/min
0
20
-15
10
5
25
Cocoa
30
35
60
A
40
45-
50
55
3
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-
0-
Dark Chocolate
Milk/L
0
300-
250-
200-
150-
100-
50-
0-
Sugar/kg
0
Milk/L 50-
0
White Chocolate
Milk/L
25-
0
Milk/L
0
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
0
White
0
White Chocolate
0
Balls/20g
Dark
0
White
0
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