Professional Documents
Culture Documents
Manual
Visit to download the full and correct content document:
https://testbankdeal.com/download/prealgebra-6th-edition-blair-solutions-manual/
Chapter 6
6.1 Exercises 30. (−9 x 2 + 4 x − 9) − (6 x 2 + 2 x − 8)
2. To add two polynomials, we combine like terms. = −9 x 2 + 4 x − 9 + ( −6 x 2 ) + ( −2 x ) + 8
= −15 x 2 + 2 x − 1
5 2 3
4. The terms of 7 z − 3 y + 4 z + 8 are
+7 z 5 , − 3 y 2 , + 4 z 3 , and +8. 32. (7c 2 − 3c + 6) − (−9c2 + 2c − 8)
= 7c2 − 3c + 6 + 9c 2 + (−2c) + 8
6. The terms of 2 y 3 − 3x 2 − 4 z 3 − 8 are = 16c2 − 5c + 14
+2 y 3 , − 3x 2 , − 4 z 3 , and −8.
34. (−5m 2 − 2m − 9) − (5m 2 + 2m + 7)
8. (2x − 3) + (−7x + 6) = 2x − 7x − 3 + 6 = −5x + 3 = −5m 2 − 2 m − 9 + (−5m 2 ) + (−2 m) + (−7)
= −10 m 2 − 4 m − 16
2 2
10. (3c − 6c + 3) + (2c − 7) = 3c − 6c + 2c + 3 − 7
= 3c 2 − 4c − 4 36. 4 x − 3(6 x 2 + 2) − (−3 x 2 − x + 1)
= 4 x − 18 x 2 − 6 − (−3 x 2 − x + 1)
2 2
12. (−7 z + 9z − 3) + (8z − 6 z + 9) = 4 x − 18 x 2 − 6 + 3 x 2 + x − 1
2 2
= −7 z + 8 z + 9 z − 6 z − 3 + 9 = 5 x − 15 x 2 − 7
2
= 1z + 3z + 6 = −15 x 2 + 5 x − 7
2
= z + 3z + 6
38. 9 x − (5 x 2 + 6 x + 2) + 3(− x 2 − 5)
14. −(8x + 5y) = −8x − 5y
= 9 x − (5 x 2 + 6 x + 2) − 3 x 2 − 15
16. −(−5a + 3) = 5a − 3 = 9 x − 5 x 2 − 6 x − 2 − 3 x 2 − 15
= 3 x − 8 x 2 − 17
18. −(−3x + 4y − 8z) = 3x − 4y + 8z
= −8 x 2 + 3 x − 17
20. (8a + 7) − (3a + 2) = 8a + 7 + (−3a) + (−2)
= 5a + 5 40. (−3 x 2 + 7 x + 2) − ( x 2 − 2)
= −3 x 2 + 7 x + 2 + ( − x 2 ) + 2
22. (5 y + 2) − (−7 y − 8) = 5 y + 2 + 7 y + 8 = 12 y + 10
= −4 x 2 + 7 x + 4
24. (−5c + 2) − (3c − 6) = −5c + 2 + (−3c) + 6
= −8c + 8 42. (7 x 2 − 5 x − 6) + (6 x 2 − 9 x + 1)
= 7x2 + 6 x2 − 5x − 9x − 6 + 1
2 2
26. (5z + 8z − 5) − (6 z − 3z − 9) = 13 x 2 − 14 x − 5
2 2
= 5 z + 8 z − 5 + ( −6 z ) + 3 z + 9
= −1z 2 + 11z + 4 44. (5 x 2 − 3 x + 2) + (−4 x 2 + 9 x + 5) − (7 x 2 − 6)
= − z 2 + 11z + 4 = 5 x 2 − 3x + 2 − 4 x2 + 9 x + 5 − 7 x 2 + 6
= −6 x 2 + 6 x + 13
2 2
28. (3a + 4a − 7) − (7a − 2a − 5)
= 3a2 + 4 a − 7 + (−7a2 ) + 2 a + 5 46. 3(−2 x + 8) − (5 x 2 + 7 x − 5) + 6 x
= −4 a 2 + 6 a − 2 = −6 x + 24 − (5 x 2 + 7 x − 5) + 6 x
= −6 x + 24 − 5 x 2 − 7 x + 5 + 6 x
= −7 x + 29 − 5 x 2
= −5 x 2 − 7 x + 29
61. We subtract.
50. 2 x − 3(5 x 2 + 2 x − 6) − (2 x 2 + 8 x − 1)
1⋅ 7 7
= 2 x − 15 x 2 − 6 x + 18 − (2 x 2 + 8 x − 1) 3 = 3
2⋅7 14
= 2 x − 15 x 2 − 6 x + 18 − 2 x 2 − 8 x + 1 2⋅2 4
−2 = − 2
= −12 x − 17 x 2 + 19 7⋅2 14
3
= −17 x 2 − 12 x + 19 1 mi
14
52. 9 x − 22 ( x + 1) − (−4)2 ( x 2 − 3 x − 1) Juan walked 1
3
more miles than Maria.
= 9 x − 4( x + 1) − 16( x 2 − 3 x − 1) 14
= 9 x − 4 x − 4 − 16 x 2 + 48 x + 16 62. We add.
= 53 x + 12 − 16 x 2 3 1 3 1⋅ 2 3 2 5 1
+ = + = + = or 1
= −16 x 2 + 53 x + 12 4 2 4 2⋅2 4 4 4 4
5 1
There were cups or 1 cups of sugar in the
54. (ax − 5) + (4 x 2 + 6 x + 9) + (3 x − 1) 4 4
= 4x2 − 2x + 3 mixture.
Simplify the left side of the equation.
Classroom Quiz 6.1
ax − 5 + 4 x 2 + 6 x + 9 + 3 x − 1 = 4 x 2 − 2 x + 3
4 x 2 + (a + 6 + 3) x − 5 = 4 x 2 − 2 x + 3 1. a. (−7 x − 1) + (5 x − 2) = −7 x + 5 x − 1 − 2
2 2 = −2 x − 3
4 x + (a + 9) x − 5 = 4 x − 2 x + 3
Thus a + 9 = −2. b. (9 x 2 + 2 x − 6) + (−4 x 2 − 8 x + 10)
a + 9 + (−9) = −2 + (−9)
a = −11 = 9 x 2 − 4 x 2 + 2 x − 8 x − 6 + 10
= 5x 2 − 6 x + 4
2 2 2
56. (ax − bx + 2) + (3 x − 5 x − 1) = 8 x − 7 x + 1
Simplify the left side of the equation. 2. a. (2 y − 4) − (9 y − 5) = 2 y − 4 + (−9 y) + 5
= −7 y + 1
ax 2 − bx + 2 + 3 x 2 − 5 x − 1 = 8 x 2 − 7 x + 1
(a + 3) x 2 + (−b − 5) x + 1 = 8 x 2 − 7 x + 1 b. (3 y2 − 5 y + 7) − (7 y 2 + 8 y − 2)
Thus, a+3 = 8 and
= 3 y 2 − 5 y + 7 + (−7 y 2 ) + (−8 y) + 2
a + 3 + (−3) = 8 + (−3)
a=5 = −4 y2 − 13 y + 9
−b − 5 = −7
−b − 5 + 5 = −7 + 5 3. a. (6 x 2 − 3) − (−3 x 2 − 4 x + 2) − (2 x 2 + 8)
−b = −2 = 6 x2 − 3 + 3x2 + 4 x − 2 − 2 x2 − 8
b=2
= 7 x 2 + 4 x − 13
Cumulative Review
b. −4 x − 2(4 x 2 + 8 x + 5) − (−6 x 2 − 5 x − 11)
−6 x 8 = −4 x − 8 x 2 − 16 x − 10 − (−6 x 2 − 5 x − 11)
57. = −3 x 8 − 2 = −3 x 6
2x2 = −4 x − 8 x 2 − 16 x − 10 + 6 x 2 + 5 x + 11
= −2 x 2 − 15 x + 1
6 2 6−2 4
−8 x y 4x 4x
58. =− =−
2 7 7−2
2x y y y5
32. ( x + 4)( x + 1) = x 2 + x + 4 x + 4 = x 2 + 5 x + 4
10. ( x + 4)( x − 1) F = x 2
O = −1x 34. (a + 7)(a − 4) = a2 − 4 a + 7a − 28 = a2 + 3a − 28
I = +4 x
L = −4 36. ( x + 3)( x − 5) = x 2 − 5 x + 3 x − 15 = x 2 − 2 x − 15
Therefore, ( x + 4)( x − 1) = x 2 + 3 x − 4 .
38. (m − 3)(m + 5) = m 2 + 5m − 3m − 15
= m 2 + 2 m − 15
12. 4(3 y 2 + 7 y − 3) = 4(3 y2 ) + 4(7 y) + 4(−3)
= 12 y 2 + 28 y − 12 40. (3 x + 1)( x + 2) = 3 x 2 + 6 x + x + 2 = 3 x 2 + 7 x + 2
50. −8 x 3 ( x − 5) = −8 x 3 ( x ) − 8 x 3 (−5) = −8 x 4 + 40 x 3
52. ( x − 4)( x 2 + x − 2) = x ( x 2 + x − 2) − 4( x 2 + x − 2)
= x ⋅ x 2 + x ⋅ x + x (−2) − 4 ⋅ x 2 − 4 ⋅ x − 4(−2)
= x3 + x2 − 2 x − 4 x2 − 4 x + 8
= x3 − 3x 2 − 6 x + 8
54. (b + 1)(b − 3) = b2 − 3b + b − 3 = b2 − 2b − 3
58. ( y − 8)( y + 5) = y 2 + 5 y − 8 y − 40 = y 2 − 3 y − 40
60. a. ( z + 2)( z + 4) = z 2 + 4 z + 2 z + 8 = z 2 + 6 z + 8
b. ( z − 2)( z − 4) = z 2 − 4 z − 2 z + 8 = z 2 − 6 z + 8
62. a. ( y − 2)( y + 6) = y 2 + 6 y − 2 y − 12 = y 2 + 4 y − 12
b. ( y + 2)( y − 6) = y 2 − 6 y + 2 y − 12 = y 2 − 4 y − 12
66. −3 x ( x 2 + x − 2) + ( x − 1)( x − 2) = −3 x 3 − 3 x 2 + 6 x + x 2 − 2 x − x + 2
= −3 x 3 − 2 x 2 + 3 x + 2
Cumulative Review
69. a. The number of dimes, D, is three times the number of nickels, N: D = 3N.
7. −2 y(−6 y + 4 x − 5) = −2 y(−6 y) − 2 y(4 x ) − 2 y(−5) 10. Since we are comparing the distance Andrew
2
= 12 y − 8 xy + 10 y walked to the distance Dave walked, we let the
variable represent the distance Dave walked.
Number of miles Dave walked = D
8. −4 x 2 ( x 2 + 6) = −4 x 2 ⋅ x 2 − 4 x 2 ⋅ 6 Andrew walked 4 miles more than Dave.
= −4 x 4 − 24 x 2 Number of miles Andrew walked = D + 4
48. 15 y2 − 3 y
30. 14 y 2 − 21y = 7 y( 2 y − 3 )
The GCF is 3y.
15 y 2 − 3 y = 3 y ⋅ 5 y − 3 y ⋅1 = 3 y(5 y − 1)
32. 10 y3 + 4 y 2 − 8 y = 2 y( 5 y 2 + 2 y − 4 )
Check: 3 y(5 y − 1) ⱨ 15 y 2 − 3 y
34. a. 3y − 6 = 3(y − 2) 3 y(5 y − 1) = 3 y ⋅ 5 y − 3 y ⋅ 1 = 15 y 2 − 3 y 9
b. 3y + 6 = 3(y + 2)
50. 5xy − y2
36. 7x − 14 The GCF is y.
The GCF is 7.
7x − 14 = 7 ⋅ x − 7 ⋅ 2 = 7(x − 2) 5 xy − y 2 = y ⋅ 5 x − y ⋅ y = y(5 x − y)
Check: 7( x − 2) ⱨ 7 x − 14 Check: y(5 x − y) ⱨ 5 xy − y 2
7( x − 2) = 7 ⋅ x − 7 ⋅ 2 = 7 x − 14 9
y(5 x − y) = y ⋅ 5 x − y ⋅ y = 5 xy − y 2 9
38. 9x + 9
The GCF is 9. 52. 9x + 18xy
9x + 9 = 9 ⋅ x + 9 ⋅ 1 = 9(x + 1) The GCF is 9x.
Check: 9( x + 1) ⱨ 9 x + 9 9x + 18xy = 9x ⋅ 1 + 9x ⋅ 2y = 9x(1 + 2y)
Check:
9( x + 1) = 9 ⋅ x + 9 ⋅ 1 = 9 x + 9 9
9 x (1 + 2 y) ⱨ 9 x + 18 xy
40. 6x + 10y 9 x (1 + 2 y) = 9 x ⋅ 1 + 9 x ⋅ 2 y = 9 x + 18 xy 9
The GCF is 2.
6x + 10y = 2 ⋅ 3x + 2 ⋅ 5y = 2(3x + 5y) 54. 8a2 b − 16ab
Check: 2(3 x + 5 y) ⱨ 6 x + 10 y The GCF is 8ab.
2(3 x + 5 y) = 2 ⋅ 3 x + 2 ⋅ 5 y = 6 x + 10 y 9 8a2 b − 16 ab = 8ab ⋅ a − 8ab ⋅ 2 = 8ab(a − 2)
Check:
8ab(a − 2) ⱨ 8a2 b − 16ab
8ab(a − 2) = 8ab ⋅ a − 8ab ⋅ 2 = 8a2 b − 16ab 9
The GCF is 3 y 2 .
74. 9 x 2 + 18 x − 9
3 2 2 2 2
3 y + 9 y = 3 y ⋅ y + 3 y ⋅ 3 = 3 y ( y + 3) The GCF is 9.
Check: 9 x 2 + 18 x − 9 = 9 ⋅ x 2 + 9 ⋅ 2 x − 9 ⋅1
2 3 2
3 y ( y + 3) ⱨ 3 y + 9 y = 9( x 2 + 2 x − 1)
2 2 2 3 2
3 y ( y + 3) = 3 y ⋅ y + 3 y ⋅ 3 = 3 y + 9 y 9 Check: 9( x 2 + 2 x − 1) ⱨ 9 x 2 + 18 x − 9
9( x 2 + 2 x − 1) = 9 ⋅ x 2 + 9 ⋅ 2 x − 9 ⋅1
62. 3a2 b + 6ab
The GCF is 3ab. = 9 x 2 + 18 x − 9 9
3a2 b + 6ab = 3ab ⋅ a + 3ab ⋅ 2 = 3ab(a + 2)
Check: 76. 5 x 3 y3 − 10 x 2 y 2
3ab(a + 2) ⱨ 3a2 b + 6ab The GCF is 5 x 2 y2 .
3ab(a + 2) = 3ab ⋅ a + 3ab ⋅ 2 = 3a2 b + 6ab 9 5 x 3 y3 − 10 x 2 y2 = 5 x 2 y2 ⋅ xy − 5 x 2 y 2 ⋅ 2
= 5 x 2 y2 ( xy − 2)
64. 10x + 5
The GCF is 5. Check: 5 x 2 y 2 ( xy − 2) ⱨ 5 x 3 y3 − 10 x 2 y 2
10x + 5 = 5 ⋅ 2x + 5 ⋅ 1 = 5(2x + 1) 5 x 2 y 2 ( xy − 2) = 5 x 2 y2 ⋅ xy − 5 x 2 y 2 ⋅ 2
Check: 5(2 x + 1) ⱨ 10 x + 5
= 5 x 3 y3 − 10 x 2 y 2 9
5(2 x + 1) = 5 ⋅ 2 x + 5 ⋅ 1 = 10 x + 5 9
66. 9b − 15 78. 12 xy 2 + 4 xy + 8 y
The GCF is 3. The GCF is 4y.
9b − 15 = 3 ⋅ 3b − 3 ⋅ 5 = 3(3b − 5) 12 xy 2 + 4 xy + 8 y = 4 y ⋅ 3xy + 4 y ⋅ x + 4 y ⋅ 2
Check: 3(3b − 5) ⱨ 9b − 15
= 4 y(3 xy + x + 2)
3(3b − 5) = 3 ⋅ 3b − 3 ⋅ 5 = 9b − 15 9
Check: 4 y(3xy + x + 2) ⱨ 12 xy 2 + 4 xy + 8 y
68. 9x − 18xy 4 y(3xy + x + 2) = 4 y ⋅ 3xy + 4 y ⋅ x + 4 y ⋅ 2
The GCF is 3x. = 12 xy 2 + 4 xy + 8 y 9
9x − 18xy = 9x ⋅ 1 − 9x ⋅ 2y = 9x(1 − 2y)
xy
=
(
2 52 ⋅ $37, 440
=
)
$89, 856
= $1728
2. The terms of a 4 − 2b 2 − 3b − 4 are + a 4 , −2b 2 ,
52 52 52 −3b, and −4.
The formula give the same value.
3. −(2a − 3) = −2a + 3
You Try It
4. −(−6x + 4y − 2) = 6x − 4y + 2
2 2
1. (−5 x + 8 x − 3) + (3x − 4 x − 2) 5. (−3 x − 9) + (5 x − 2) = −3 x + 5 x − 9 − 2 = 2 x − 11
= −5 x 2 + 3 x 2 + 8 x − 4 x − 3 − 2
= −2 x 2 + 4 x − 5 6. (4 x + 8) − (8 x + 2) = 4 x + 8 + (−8 x ) + (−2)
= −4 x + 6
2. −(6y − 4z + 7) = −6y + 4z − 7
7. (9a2 − 3a + 5) − (−4a2 − 6a − 1)
3. (7 x 2 − 4 x − 3) − (4 x 2 − 2 x − 5) = 9 a 2 − 3a + 5 + 4 a 2 + 6 a + 1
= 7 x2 − 4 x − 3 − 4 x2 + 2 x + 5 = 13a2 + 3a + 6
= 3x2 − 2 x + 2
8. (−4 x 2 − 3) − (3 x 2 + 7 x + 1) + (− x 2 − 4)
4. −2a(4a − 5b + 6) = −2a(4a) − 2a(−5b) − 2a(6) = −4 x 2 − 3 − 3 x 2 − 7 x − 1 − x 2 − 4
2
= −8a + 10ab − 12a = −8 x 2 − 7 x − 8
5. (4 x + 3)(2 x 2 − x + 3) 9. 2(−2 x 2 + 2) − (3 x 2 + 5 x − 6)
2 2
= 4 x(2 x − x + 3) + 3(2 x − x + 3) = −4 x 2 + 4 − (3 x 2 + 5 x − 6)
2 2
= 4x ⋅ 2x − 4x ⋅ x + 4x ⋅ 3 + 3 ⋅ 2x − 3 ⋅ x + 3 ⋅ 3 = −4 x 2 + 4 − 3 x 2 − 5 x + 6
= 8 x3 − 4 x 2 + 12 x + 6 x 2 − 3x + 9 = −7 x 2 − 5 x + 10
3 2
= 8x + 2x + 9x + 9
10. 4 x − ( x 2 + 2 x ) + 3(3 x 2 − 6 x + 4)
2 2
6. ( x + 5)( x − 2) = x − 2 x + 5 x − 10 = x + 3x − 10 = 4 x − x 2 − 2 x + 3(3 x 2 − 6 x + 4)
= 4 x − x 2 − 2 x + 9 x 2 − 18 x + 12
7. 3ab − 9a 2 b
The GCF is 3ab. = −16 x + 8 x 2 + 12
3ab − 9a 2 b = 3ab ⋅1 − 3ab ⋅ 3a = 3ab(1 − 3a) = 8 x 2 − 16 x + 12
16. x 4 ( x 5 − 2 x − 3) = x 4 ⋅ x 5 + x 4 (−2 x ) + x 4 (−3) 28. Since we are comparing the profit for the third
quarter to the profit for the first quarter, we let
= x 9 − 2 x5 − 3x 4 the variable represent the profit for the first
quarter.
17. ( z − 4)(5z ) = 5z ( z − 4) Profit for the first quarter = x
= 5z ⋅ z + 5z (−4) The profit for the third quarter is $22,300 more
= 5z 2 − 20 z than the profit for the first quarter.
Profit for the third quarter = x + 22,300
18. ( y + 10)(−6 y) − 6 y( y + 10) = −6 y ⋅ y − 6 y ⋅ 10
29. Since we are comparing the width of a field to its
= −6 y 2 − 60 y length, we let the variable represent the length of
the field.
19. ( x 3 − 6 x )(4 x 2 ) = 4 x 2 ( x 3 − 6 x ) Length = L
The width is 22 feet shorter than the length.
= 4 x 2 ⋅ x 3 + 4 x 2 (−6 x )
Width = L − 22
= 4 x 5 − 24 x 3
30. Since we are comparing the measures of ∠a and
20. ( x − 2)(2 x 2 + 3 x − 1) ∠c to the measure of ∠b, we let the variable
= x (2 x 2 + 3 x − 1) − 2(2 x 2 + 3 x − 1) represent the measure of ∠b.
Measure of ∠b = x
= 2 x3 + 3x2 − x − 4 x2 − 6 x + 2 The measure of ∠a is 30° more than the measure
= 2 x3 − x2 − 7 x + 2 of ∠b.
Measure of ∠a = x + 30
21. ( y + 5)(3 y2 − 2 y + 3) The measure of ∠c is twice the measure of ∠b.
= y(3 y2 − 2 y + 3) + 5(3 y2 − 2 y + 3) Measure of ∠c = 2x
= 3 y3 − 2 y2 + 3 y + 15 y2 − 10 y + 15 31. Since the numbers of carnations and lilies are
= 3 y3 + 13 y2 − 7 y + 15 being compared to the number of roses, we let
the variable represent the number of roses.
Number of roses = x
22. ( y − 1)(−3 y2 + 4 y + 5) There are three times as many carnations as
= y(−3 y2 + 4 y + 5) − 1(−3 y2 + 4 y + 5) roses.
= −3 y 3 + 4 y 2 + 5 y + 3 y 2 − 4 y − 5 Number of carnations = 3x
There are five more lilies than roses.
= −3 y 3 + 7 y 2 + y − 5 Number of lilies = x + 5
50. 10 x 3 y + 5 x 2 y 9. 3 x − 2(7 x 2 + 2 x − 1) − (3 x 2 + 8 x − 2)
2
GCF = 5x y = 3 x − 14 x 2 − 4 x + 2 − (3 x 2 + 8 x − 2)
10 x 3 y + 5 x 2 y = 5 x 2 y ⋅ 2 x + 5 x 2 y ⋅ 1 = 3 x − 14 x 2 − 4 x + 2 − 3 x 2 − 8 x + 2
= 5 x 2 y(2 x + 1) = −9 x − 17 x 2 + 4
= −17 x 2 − 9 x + 4
51. 4 y3 − 6 y 2 + 2 y
10. −7a(2a + 3b − 4) = −7a(2a) − 7 a(3b) − 7a(−4)
GCF = 2y
= −14a 2 − 21ab + 28a
4 y3 − 6 y 2 + 2 y = 2 y ⋅ 2 y 2 − 2 y ⋅ 3 y + 2 y ⋅ 1
= 2 y(2 y2 − 3 y + 1) 11. −2 x 3 (4 x 2 − 3) = −2 x 3 (4 x 2 ) − 2 x 3 (−3)
52. 3a − 6b + 12 = −8 x 5 + 6 x 3
GCF = 3
3a − 6b + 12 = 3 ⋅ a − 3 ⋅ 2b + 3 ⋅ 4 = 3(a − 2b + 4) 12. ( x + 5)( x + 9) = x 2 + 9 x + 5 x + 45
= x 2 + 14 x + 45
53. 2x + 4y − 10
GCF = 2 13. ( x + 3)( x − 2) = x 2 − 2 x + 3 x − 6 = x 2 + x − 6
2 x + 4 y − 10 = 2 ⋅ x + 2 ⋅ 2 y − 2 ⋅ 5 = 2( x + 2 y − 5)
c. ( x + 5100) + x − ( x − 3000)
7. 7 − 24 ÷ 6(−2)2 − 3 = 7 − 24 ÷ 6(4) − 3
= x + 5100 + x − x + 3000
= 7 − 4(4) − 3
= x + 8100
= 7 − 16 − 3
= −9 − 3
20. 9 = 3 ⋅ 3
21 = 3 ⋅ 7 = −12
GCF = 3
8. 3 − 12 ÷ (−2) + 42 = 3 − 12 ÷ (−2) + 16
21. 8 = 2 ⋅ 2 ⋅ 2 = 3 − (−6) + 16
16 = 2 ⋅ 2 ⋅ 2 ⋅ 2 = 9 + 16
20 = 2 ⋅ 2 ⋅ 5 = 25
GCF = 2 ⋅ 2 = 4
9. (−10 x 2 )(5 x) = (−10 ⋅ 5) x 2 +1 = −50 x3
2 3
22. x yz + x z
The smaller exponent on x is 2, and the smaller 10. (3x 2 )( x3 )( x) = 3x 2 +3+1 = 3x 6
exponent on z is 1.
GCF = x 2 z 11. 5 x( x 2 + 3) = 5 x ⋅ x 2 + 5 x ⋅ 3 = 5 x3 + 15 x
23. 3x + 12
GCF = 3 90 n2 18 ⋅ 5 n ⋅ n 5n
12. = =
3x + 12 = 3 ⋅ x + 3 ⋅ 4 = 3(x + 4) 54 n 18 ⋅ 3 ⋅ n 3
24. 7 x 2 − 14 x + 21 8a 3 8 a3 1 1
GCF = 7 13. = = =
5 5 5− 3
32a 8 ⋅2⋅2⋅a 4a 4 a2
7 x 2 − 14 x + 21 = 7 ⋅ x 2 − 7 ⋅ 2 x + 7 ⋅ 3
= 7( x 2 − 2 x + 3)
1 ⎛ 2⎞ 1 3 1⋅ 3 1
26. − ÷ ⎜ − ⎟ = ⋅ = =
6 ⎝ 3 ⎠ 6 2 2⋅ 3 ⋅2 4
27. 12 = 2 ⋅ 2 ⋅ 3
28 = 2 ⋅ 2 ⋅ 7
LCD = 2 ⋅ 2 ⋅ 3 ⋅ 7 = 84
(Mauritian Receipt.)
Shell with care a quart of fresh shrimps (for the mode of doing this
see Chapter III.), mince them quickly upon a dish with a large sharp
knife, then turn them into a mortar and pound them to a perfectly
smooth paste. Next, mix with them very gradually two or three
spoonsful of salad oil of the best quality, some young green chilies
chopped small (or when these cannot be procured, some good
cayenne pepper as a substitute), some young onions finely minced,
a little salt if required, and as much vinegar or strained lemon juice
as will render the sauce pleasantly acid. Half a saltspoonful or more
of powdered ginger is sometimes used in addition to the above
ingredients.
When they are preferred, two or three small shalots minced and
well bruised with the shrimps may be substituted for the onions.[65]
The proportion of oil should be double that of the vinegar used; but in
this preparation, as in all others of the same nature, individual taste
must regulate the proportion of the most powerful condiments which
enter into its composition. All chatneys should be quite thick, almost
of the consistence of mashed turnips, or stewed tomatas, or stiff
bread sauce. They are served with curries; and also with steaks,
cutlets, cold meat, and fish. In the East the native cooks crush to a
pulp upon a stone slab, and with a stone roller, the ingredients which
we direct to be pounded. On occasion the fish might be merely
minced. When beaten to a paste, they should be well separated with
a fork as the chilies, &c., are added.
65. The sauce can be made without either when their flavour is not liked.
CAPSICUMB CHATNEY.
Slice transversely and very thin, into a bowl or pan of spring water,
some large tender green capsicumbs, and let them steep for an hour
or two; then drain, and dress with oil, vinegar, and salt.
For Tomata and Sausage Chatney, see Chapter of Foreign
Cookery.
CHAPTER VII.
Store Sauces.
Mushrooms, Eschalots, and Tomatas.
OBSERVATIONS.
(Bengal Receipt).
Stone four ounces of good raisins, and chop
them small, with half a pound of crabs, sour
apples, unripe bullaces,[66] or of any other hard
acid fruit. Take four ounces of coarse brown
sugar, two of powdered ginger, and the same
quantity of salt and cayenne pepper; grind these
ingredients separately in a mortar, as fine as
possible; then pound the fruits well, and mix the
spices with them, one by one; beat them together
until they are perfectly blended, and add
gradually as much vinegar as will make the sauce
of the consistence of thick cream. Put it into
bottles with an ounce of garlic, divided into
cloves, and cork it tightly.
66. Hard acid fruit in a crude state is, we think, an ingredient
not much to be recommended; and it is always better to
deviate a little from “an approved receipt” than to endanger
health by the use of ingredients of a questionable
character. Gooseberries or tomatas, after being subjected
to a moderate degree of heat, might be eaten with far less
hazard.
Garlic.
Stoned raisins, 4 oz.; crabs, or other acid fruit,
1/2 lb.; coarse sugar, 4 oz.; powdered ginger, 2
oz.; salt, 2 oz.; cayenne pepper, 2 oz.; garlic, 1 oz.; vinegar, enough
to dilute it properly.
Obs.—This favourite oriental sauce is compounded in a great
variety of ways; but some kind of acid fruit is essential to it. The
mango is used in India; here gooseberries, while still hard and green,
are sometimes used for it; and ripe red chilies and tomatas are
mixed with the other ingredients. The sauce keeps better if it be
exposed to a gentle degree of heat for a week or two, either by the
side of the fire, or in a full southern aspect in the sun: the heat of a
very slow oven, in which it might be left for a night, would probably
have a still better effect. In this case it must be put into a jar or
bottles, and well secured from the air. Half a pound of gooseberries,
or of these and tamarinds from the shell, and green apples mixed,
and the same weight of salt, stoned raisins, brown sugar, powdered
ginger, chilies, and garlic, with a pint and a half of vinegar, and the
juice of three large lemons, will make another genuine Bengal
chetney.
FINE MUSHROOM CATSUP.
One of the very best and most useful of store sauces is good
home-made mushroom catsup, which, if really well prepared, imparts
an agreeable flavour to any soup or sauce with which it is mingled,
and at the same time heightens the colour without imparting the
“bitter sweetness” which the burnt sugar used as “browning” in
clumsy cookery so often does. The catsup ought, in fact, to be rather
the pure essence of mushrooms, made with so much salt and spice
only as are required to preserve it for a year or longer, than the
compound of mushroom-juice, anchovies, shalots, allspice, and
other condiments of which it is commonly composed, especially for
sale.
Directions to be observed in making and for keeping the catsup.—
Let the mushrooms be collected when the weather is dry, for if
gathered during, or immediately after rain, the catsup made with
them will not keep well.
Cut off the stalk-ends to which the earth adheres, before the
mushrooms are broken up, and throw them aside, as they should
never be used for the catsup. Reject also such of the flaps as are
worm-eaten or decayed. Those which are too stale for use may be
detected by the smell, which is very offensive.
When the mushroom first opens, the underside is of a fine pale
salmon colour; this changes soon to a sort of ashy-brown, which
deepens almost to black as the mushroom passes from its maturity
to a state of decay. As it yields a greater abundance of juice when it
is fully ripe, it is usually taken in that state for these sauces; but
catsup of fine and delicate flavour, though somewhat pale in colour,
can be made even of mushroom-buttons if they be sliced up small
and turned often in the liquid which will be speedily drawn from them
by the application of salt; a rather smaller proportion of which should
be mingled with them than is directed for the following receipt.
Every thing used in preparing the catsup should be delicately
clean and very dry. The bottles in which it is stored, after being dried
in the usual way, should be laid into a cool oven for an hour or two
before they are filled, to ensure their being free from the slightest
degree of moisture, but they must be quite cold before the catsup is
poured into them. If the corks be sealed so as to exclude the air
effectually, or if well-cleansed bits of bladder first dried, and then
rendered flexible with a little spirit of any kind (spirits of wine is
convenient for such purposes), be tied closely over them, and the
bottles can be kept in a cool place free from damp, the catsup will
remain good for a long time.
MUSHROOM CATSUP.
(Another Receipt.)
Break a peck of large mushrooms into a deep earthenpan; strew
three quarters of a pound of salt amongst them, and set them into a
very cool oven for one night, with a fold of cloth or paper over them.
The following day strain off the liquor, measure, and boil it for fifteen
minutes; then, for each quart, add an ounce of black pepper, a
quarter of an ounce of allspice, half an ounce of ginger, and two
large blades of mace, and let it boil fast for twenty minutes longer.
When thoroughly cold, put it into bottles, cork them well, and dip the
necks into melted bottle-cement, or seal them so as to secure the
catsup from the air.
Mushrooms, 1 peck; salt, 3/4 lb. Liquor to boil, 15 minutes. To
each quart, 1/2 oz. black pepper; 1/4 oz. allspice; 1/2 oz. ginger; 2
blades mace: 20 minutes.
DOUBLE MUSHROOM CATSUP.
The vinegar in which walnuts have been pickled, when they have
remained in it a year, will generally answer all the purposes for which
this catsup is required, particularly if it be drained from them and
boiled for a few minutes, with a little additional spice, and a few
eschalots; but where the vinegar is objected to, it may be made
either by boiling the expressed juice of young walnuts for an hour,
with six ounces of fine anchovies, four ounces of eschalots, half an
ounce of black pepper, a quarter of an ounce of cloves, and a
drachm of mace, to every quart; or as follows:—
Pound in a mortar a hundred young walnuts, strewing amongst
them as they are done half a pound of salt; then pour to them a quart
of strong vinegar, and let them stand until they have become quite
black, keeping them stirred three or four times a day; next add a
quart of strong old beer, and boil the whole together for ten minutes;
strain it, and let it remain until the next day; then pour it off clear from
the sediment, add to it half a pound of anchovies, one large head of
garlic bruised, half an ounce of nutmegs bruised, the same quantity
of cloves and black pepper, and two drachms of mace: boil these
together for half an hour, and the following day bottle and cork the
catsup well. It will keep for a dozen years. Many persons add to it,
before it is boiled, a bottle of port wine; and others recommend a
large bunch of sweet herbs to be put in with the spice.
1st Recipe. Expressed juice of walnuts, 1 quart; anchovies, 6 oz.;
eschalots, 4 oz.; black pepper, 1/2 oz.; cloves, 1/4 oz.; mace, 1
drachm: 1 hour.
2nd. Walnuts, 100; salt, 1/2 lb.; vinegar, 1 quart; to stand till black.
Strong beer, 1 quart; anchovies, 1/2 lb.; 1 head garlic; nutmegs, 1/2
oz.; cloves, 1/2 oz.; black pepper, 1/2 oz.; mace, 2 drachms: 1/2
hour.
ANOTHER GOOD RECEIPT FOR WALNUT CATSUP.
Either divide six small lemons into quarters, remove all the pips
that are in sight, and strew three ounces of salt upon them, and keep
them turned in it for a week, or, merely make deep incisions in them,
and proceed as directed for pickled lemons. When they have stood
in a warm place for eight days, put into a stone jar two ounces and a
half of finely-scraped horseradish, and two ounces of eschalots, or
one and a half of garlic; to these add the lemons with all their liquor,
and pour on them a pint and a half of boiling vinegar in which half an
ounce of bruised ginger, a quarter of an ounce of whole white
pepper, and two blades of mace have been simmered for two or
three minutes. The pickle will be fit for use in two or three months,
but may stand four or five before it is strained off.
Small lemons, 6; salt, 3 oz.: 8 days. Horseradish, 2-1/2 oz.;
eschalots, 2 oz., or garlic 1-1/2 oz.; vinegar, 1-1/2 pint; ginger, 1/2
oz.; whole white pepper, 1/4 oz.; mace, 2 blades: 3 to 6 months.
Obs.—These highly-flavoured compounds are still much in favour
with a certain class of housekeepers; but they belong exclusively to
English cookery: they are altogether opposed to the practice of the
French cuisine, as well as to that of other foreign countries.
PONTAC CATSUP FOR FISH.
On one pint of ripe elderberries stripped from the stalks, pour three
quarters of a pint of boiling vinegar, and let it stand in a cool oven all
night; the next day strain off the liquid without pressure, and boil it for
five minutes with a half-teaspoonful of salt, a small race of ginger, a
blade of mace, forty corns of pepper, twelve cloves and four
eschalots. Bottle it with the spice when it is quite cold.
BOTTLED TOMATAS, OR TOMATA CATSUP.
Cut half a peck of ripe tomatas into quarters; lay them on dishes
and sprinkle over them half a pound of salt. The next day drain the
juice from them through a hair-sieve into a stewpan, and boil it for
half an hour with three dozens of small capsicums and half a pound
of eschalots; then add the tomatas, which should be ready pulped
through a strainer. Boil the whole for thirty minutes longer; have
some clean wide-necked bottles, kept warm by the fire, fill them with
the catsup while it is quite hot; cork, and dip the necks into melted
bottle-resin or cement.
Tomatas, 1/2 peck; salt, 1/2 lb.; capsicums, 3 doz.; eschalots, 1/2
lb.: 1/2 hour. After pulp is added, 1/2 hour.
Obs.—This receipt has been kindly contributed by a person who
makes by it every year large quantities of the catsup, which is
considered excellent: for sauce it must be mixed with gravy or
melted butter. We have not ourselves been able to make trial of it.