Chapter 4.3, Problem 26P

* The Better Baking Company is introducing a new line of reduced-fat brownies in addition to its regular brownies. The batter for the reduced-fat brownies contains $\frac{1}{3}$ less fat than the batter for the regular brownies. Both types of brownies will be baked in the same size rectangular pan, which is 24 inches wide and 30 inches long. The bakers cut the regular brownies from this pan by dividing the width into 12 equal segments and by dividing the length into 10 equal segments, so that each regular brownie is 2 inches by 3 inches. Each regular brownie contains 6.3 grams of fat. In addition to using a reduced-fat batter, the Better Baking Company would like to further reduce the amount of fat in their new brownies by making these brownies smaller than the regular ones. You have been contacted to help with this task. Present two different ways to divide the length and width of the pan to produce smaller brownies. In each case, calculate the amount of fat in each brownie and explain the basis for your calculation. The brownies should be of a reasonable size, and there should be no waste left over in the pan after cutting the brownies. The length and width of the brownies do not necessarily have to be whole numbers of inches.