CAPE PURE MATHS UNIT TWO

INTERNAL ASSESSMENT

Names: Tashwayne Hill, Adrianna Simms, Solomon Thomas

Teacher: Mr. Watson

School: Clarendon College

Centre #: 100020

Territory: Jamaica

Year: 2023-2024
 IDENTIFICATION PAGE
Names Candidates Number
Tashwayne Hill 1000200644
Adrianna Simms 1000201110
Solomon Thomas 1000201195
 TABLE OF CONTENTS
Contents Page
Project Title
Problem Statement
Introduction
Mathematical Formulation
Problem Solution
Discussion of Findings
Conclusion
Reference
 PROJECT TITLE
The title if this internal assessment is “To Produce a Unique Orange Juice Blend Using Three
Locally Cultivated Citrus Varieties: Valencia, Grapefruit, and Artenique.”
 PROBLEM STATEMENT
In the small town of Clarendon, renowned for its locally cultivated citrus varieties - Valencia,
Grapefruit, and Artenique, a local juice company has decided to introduce a unique blend of
orange juice to the market. The company’s goal is to “Produce a Unique Orange Juice Blend
Using Three Locally Cultivated Citrus Varieties: Valencia, Grapefruit, and Artenique.”

However, the company faces a challenge. They need to determine the optimal proportions of
each citrus variety to use in the blend to ensure it is both delicious and cost-effective. The
challenge lies in balancing the distinct flavors of the Valencia, Grapefruit, and Artenique
varieties and yield of juice per fruit

To solve this problem, the company approached a group of CAPE Pure Maths Unit 2 students
from Clarendon College. The students are tasked with formulating and using a three-by-three
matrix to determine the optimal proportions of each citrus variety in the blend. The matrix should
be a representation of the Carbohydrates, Proteins and Vitamins composition in grams (g) for
each citrus variety.

Sub-problems:

1.Formulate the 3 by 3 matrix for the orange juice blend, given that 100g of citrus of each variety
yields 55ml of juice.

2. Solve for x, y and z using row reduction of the echelon form of the orange juice blend matrix
in part 1 to find the optimal proportions of each citrus variety.

3. Calculate how many ml of juice that x grams of Artenique, y grams of Valencia and z grams
of Grapefruit will produce.

4. Determine the ratio of each variety to make the obtained ml of orange juice in part 3.

5. Calculate the mass of the orange juice blend that the obtained ml of juice in part 3 would
contain, given the density of the orange juice blend is 1.02 gcm^-3.

6. Determine a formula that the company can use to make q ml of orange juice blend.
 INTRODUCTION

In Clarendon, a town distinguished by its citrus cultivation, a local juice company aspires to craft
a unique orange juice blend from Valencia, Grapefruit, and Artenique. Their mission is to
balance the distinct flavors and juice yields in a cost-effective manner. To achieve this, CAPE
Pure Maths Unit 2 students from Clarendon College are employing their mathematical expertise
to determine the optimal citrus proportions using a three-by-three matrix and the row reduction
to the echelon form of that matrix.

Matrix Definition: A matrix is a rectangular array of numbers or expressions arranged in rows

and columns that is treated as a single entity and manipulated according to specific rules.

Echelon Form Definition: A matrix is in echelon form if it satisfies certain conditions, such as
having a leading entry of 1 in each row, with each leading entry in a column to the right of the
one above it, and rows with all zero entries at the bottom.

The students will tackle sub-problems involving matrix formulation, row reduction to echelon
form, volume calculations, ratio determinations, mass calculations, and the derivation of a
production formula. This project exemplifies the real-world application of mathematical
concepts and the collaboration between academia and industry.
 MATHEMATICAL FORMULATION

Definition of important terms:

 Matrix: A matrix is an ordered rectangular arrangement of numbers or functions which

may be represented as a rectangular array of quantities or expressions in rows and
columns that is treated as a single entity and manipulated according to particular rules.

 3 by 3 Matrix: A 3 by 3 matrix is a matrix that has 3 rows and 3 columns. It is a specific

type of square matrix, where the number of rows is equal to the number of columns.

 Echelon Form: A matrix is in echelon form (also known as row echelon form) if it
satisfies the following conditions:

All rows having only zero entries are at the bottom.

The leading entry (that is, the left-most nonzero entry) of every nonzero row, called the pivot, is
1.

Each leading entry is in a column to the right of the leading entry of the row above it.

Each column containing a leading 1 has zeros in all its other entries.

Formulation:

The approximate composition of orange juice by mass is:

Water: 88-90%

Sugars (mainly sucrose, glucose, and fructose): 8-10%

Organic acids (mainly citric acid): 0.5-3%

Vitamins (mainly vitamin C): 0.05-0.5%

Minerals (such as potassium, magnesium, and calcium): Trace amounts

For Grapefruit, the approximate mass composition of carbohydrates, protein, and vitamins per
100 grams of citrus fruit is:

Carbohydrates: Around 6-8 grams

Protein: Approximately 0.5 grams

Vitamins: Typically, 30-40 milligrams, primarily vitamin C, with smaller amounts of other
vitamins like vitamin A, B complex vitamins, and vitamin E

For Valencia, the approximate mass composition of carbohydrates, protein, and vitamins per 100
grams of citrus fruit is:

Carbohydrates: Around 8-10 grams

Protein: Approximately 1 gram

Vitamins: Typically, 30-50 milligrams, primarily vitamin C, with smaller amounts of other
vitamins like vitamin A, B complex vitamins, and vitamin E

For Artenique, the approximate mass composition of carbohydrates, protein, and vitamins per
100 grams of citrus fruit is:

Carbohydrates: Around 8-9 grams

Protein: Approximately 1 gram

Vitamins: Typically, 50-60 milligrams, primarily vitamin C, with smaller amounts of other
vitamins like vitamin A, B complex vitamins, and vitamin E

Find the average nutrient of each mass composition in grams in each citrus variety.

For Grapefruit,

Carbohydrates:
6+8
=7 g
2
Protein:

0.5g

Vitamins:
0.03+0.04
=0.035 g
2

For Valencia,

Carbohydrates:
8+10
=9 g
2

Protein:

1g

Vitamins:
0.03+0.05
=0.04 g
2

For Artenique,

Carbohydrate:
8+9
=8.5 g
2

Protein:

1g

Vitamins:
0.05+0.06
=0.055 g
2

Multiply the proteins and carbohydrates for each citrus variety by 10 and the vitamins by 1000 to
eliminate the decimal place.
For Grapefruit,

Carbohydrate: 70g

Protein: 5g

Vitamins: 35g

For Valencia,

Carbohydrate: 90g

Protein: 10g

Vitamins: 40g

For Artenique,

Carbohydrate: 85g

Protein: 10g

Vitamins: 55g

The target nutrient composition for the orange juice blend is:

Carbohydrate: 50.3g

Protein: 5.7g

Vitamins: 0.294 g

Multiply the carbohydrate and protein by 10 and the vitamins by 1000 to eliminate the decimal
point.

The target nutrient composition for the orange juice blend is:

Carbohydrate: 503g

Protein: 57g
Vitamins: 294 g

Hence, the equations for the for the orange juice blend is:

85x + 90y + 70z = 503

10x + 10y + 5z = 57

55x + 40y + 35z = 294

NB: The carbohydrates, proteins, and vitamins are aligned horizontally, each corresponding to a
different row respectively, while the citrus varieties of Artenique, Valencia and Grapefruit are
aligned vertically, each corresponding to a different column respectively. The matrix is arranged
like this because each macronutrient should be in the same row as the targeted amount of
macronutrient needed to make the orange juice blend

The Echelon Form is:

Ar V GF

( | |)
85 90 70 503 Carb
10 10 5 57 Protein
55 40 35 294 Vitamins

Variables:
Let ‘GF’ represent Grapefruit.

Let ‘Ar’ represent Artenique.

Let ‘V’ represent Valencia.

Let ‘C’ represent Carbohydrate.

Let ‘P’ represent Protein.

Let ‘VT’ represent Vitamins.

Let ‘OJ’ represent the Orange Juice Blend.

 PROBLEM SOLUTION

Assumptions:

 Locally Cultivated Citrus Varieties: It is assumed that the Valencia, Grapefruit, and
Artenique citrus varieties are readily available in Clarendon and are cultivated using
practices that maintain their distinct flavors.

 Nutritional Composition: The nutritional composition (Carbohydrates, Proteins, and

Vitamins) of each citrus variety is known and can be represented in a matrix.

 Juice Yield: It is assumed that 100g of each citrus variety consistently yields 55ml of
juice.

 Mathematical Skills: The CAPE Pure Maths Unit 2 students from Clarendon College
have the necessary skills to formulate and manipulate a three-by-three matrix to solve the
problem.

 Row Reduction and Echelon Form: The students can use row reduction to transform the
matrix into its echelon form, which will help in finding the optimal proportions of each
citrus variety.

 Density of Orange Juice: The density of the orange juice is consistently 1.02 gcm^-3.

 Formula for Juice Production: It is possible to derive a formula that the company can use
to produce any desired quantity (q ml) of the orange juice blend.
Solution:

1) 85x + 90y + 70z = 503

10x + 10y + 5z = 57

55x + 40y + 35z = 294

( )( ) ( )
85 90 70 x 503
10 10 0.5 y = 57
55 40 35 z 294

There the 3 x 3 matrix

( )
85 90 70
10 10 0.5
55 40 35

85x + 90y + 70z = 503

10x + 10y + 5z = 57

55x + 40y + 35z = 294

( | |)
85 90 70 503 R 1
10 10 5 57 R 2
55 40 35 294 R 3

Replace R 3 → 10 R 3 ⎼ 55 R 2

( | |)
85 90 70 503 R 4
10 10 5 57 R 5
0 −150 75 −195 R 6

Replace R 5 → 85 R 5 ⎼ −150 R 4

( | |)
85 90 70 503 R7
0 −50 −275 −185 R 8
0 −150 75 −195 R 9
Replace R 9→ 90 R 3 ⎼ 150 R 7

( | |)
85 90 70 503
0 −50 −274 −185
0 0 −45000 −18000

−45000 −18000
=
−45000 −45000

z=0.4

−50 y−(−275 ) z=−185

−50 y−(−275 ) (0.4)=−185

−50 y−110=−185 y

−50 y=−185 y +110

−5 0 y −75
=
−50 −50

y=1.5

85 x +90 y +70 z=503

85 x +90(1.5)+70(0.4)=503

85 x +135+28=503

85 x=50 3−135−28

85 x 340
=
85 85

x=4

3) Since,

x = 4 grams of Ar.

y = 1.5 grams of V.

z = 0.4 grams of GF.

RM: per 100 g of citrus yields 55ml of juice and 100g of each citrus variety was used to find the
optimal proportion of each citrus variety

Ar: 4 ×100 = 400g

V: 1.5 × 100 = 150g

GF: 0.4 × 100 = 40g

Total grams:

400g + 150g + 40g = 590 g

590g of citrus would produce xml of OJ

100g of citrus would produce 55ml of OJ

Using proportionality
590 x
=
100 55
100 x=55 ×590
55 ×590
x=
100
x=324.5

590g of citrus would produce 324.5ml of OJ

4) The ratio to mix 324.5 ml of the OJ is:

Ar : V : GF

4 : 1.5 : 0.4

Simplify by multiplying by 10, we get:

40 : 15 : 4

5) To calculate mass of OJ that the obtained ml of juice in part 3 would contain, given the
density of the orange juice blend is 1.02 gcm^-3.

324.5 ml of OJ contains:
50.3g of C

5.7g of P

0.0294g of VT

Total macronutrients:

50.3 + 5.7 + 0.294 = 56.294g

Mass = density × volume

RM: The density of the OJ is 1.02 gcm^-3.

The volume is 324.5 ml

Mass = 1.02 gcm^-3 × 324.5 cm^3

Mass = 330.99g

330.99g - 56.29g = 274.7g

Therefore,

274.7g of the OJ would be water, organic acids and minerals.

6) Using the simplified ratio:

40 : 15 : 4

We can formulate the following OJ production formulas:

40 + 15 + 4 = 59
40
Volume of Ar = × qml
59
15
Volume of V = × qml
59
4
Volume of GF = × qml
59

For example, the company wants a 500ml OJ

40
Volume of Ar = × 500ml = 338.98ml (67.8%)
59
15
Volume of V = × 500ml = 127.12 ml (25.4%)
59
 4
Volume of GF = × 500ml = 33.90ml (6.8%)
59

NB: Each citrus variety would already contain water, organic acids, and minerals.
 DISCUSSION OF FINDINGS

The local juice company in the small town of Clarendon, renowned for its locally cultivated
citrus varieties - Valencia, Grapefruit, and Artenique, aimed to introduce a unique blend of
orange juice to the market. The challenge was to determine the optimal proportions of each citrus
variety to use in the blend to ensure it is both delicious and cost-effective.

The students from Clarendon College were able to solve this problem using a three-by-three
matrix representing the Carbohydrates, Proteins, and Vitamins composition in grams (g) for each
citrus variety. The Echelon Form is:

The optimal proportions of each citrus variety were found to be x = 4 grams of Artenique, y =
1.5 grams of Valencia, and z = 0.4 grams of Grapefruit. These proportions were determined per
100g of citrus, which yields 55ml of juice.

When these proportions are scaled up by a factor of 100, a total of 590 grams of citrus is used,
which produces 324.5 ml of orange juice blend. The ratio to mix 324.5ml of the orange juice
blend is 40 : 15 : 4 (Artenique : Valencia : Grapefruit).

Given the density of the orange juice blend is 1.02 gcm^-3, the mass of the orange juice blend
that the obtained ml of juice would contain is calculated to be 330.99g. Therefore, 274.7g of the
orange juice blend would be water, organic acids, and minerals.

Using the simplified ratio: 40 : 15 : 4, we can formulate the following orange juice blend
production formulas: Where q is the amount of orange juice blend that the company wants to
produce,
40
Volume of Artenique = × qml
59
15
Volume of Valencia = × qml
59
4
Volume of Grapefruit = × qml
59

Each citrus variety would already contain water, organic acids, and minerals, so they wouldn’t be
added to the orange juice blend.

These findings provide a practical solution for the local juice company to produce a unique
orange juice blend using the locally cultivated citrus varieties in Clarendon. The company can
now produce a delicious and cost-effective orange juice blend that showcases the distinct flavors
of the Valencia, Grapefruit, and Artenique varieties.
The assumptions made in this study, such as the consistent yield of juice per 100g of citrus and
the consistent density of the orange juice blend, should be validated in practice to ensure the
accuracy of the findings.

This project demonstrates the practical application of mathematical skills in solving real-world
problems and contributes to the local economy by supporting the local juice company in
Clarendon. It also promotes the consumption of locally cultivated citrus varieties, which has
environmental benefits.

In conclusion, the students from Clarendon College successfully used their mathematical skills to
solve a real-world problem and made a significant contribution to their local community. Their
work serves as an excellent example of how mathematical concepts can be applied in practical
scenarios to solve complex problems.
 CONCLUSION

In conclusion, the students from Clarendon College have exemplified the power of mathematical
concepts in addressing real-world challenges. They meticulously calculated the optimal
proportions of locally grown citrus varieties - 4 grams of Artenique, 1.5 grams of Valencia, and
0.4 grams of Grapefruit per 100g of citrus - to concoct a distinctive, palatable, and economical
orange juice blend for the local juice company. This blend, when scaled up, adheres to a ratio of
40:15:4 for a total volume of 324.5ml. Their efforts bolster the local economy and encourage the
consumption of homegrown produce, fostering environmental sustainability. Nonetheless, it is
crucial to empirically verify the presuppositions of this study, such as the uniform juice yield
from 100g of citrus and the consistent density of the orange juice blend, to confirm the veracity
of these results. This endeavor stands as a sterling illustration of how academic knowledge,
particularly in mathematics, can be harnessed to resolve intricate issues and deliver substantial
benefits to the community.
REFERENCE

Fruit Juice Science Centre (2019). "New data on the composition of 100% orange juice reveals
wide array of nutrients and bioactives." Retrieved from fruitjuicesciencecentre.eu.

https://fruitjuicesciencecentre.eu/storage/files/24c7bffd-6bfa-4129-a554-e1b3fc7392de/fjsc-
professional-composition-dossier-lr03.pdf

Healthline. (n.d.). Orange Juice: Are There Health Benefits? Pros and Cons, Nutrition
Information, and More. Retrieved April 18, 2024, from
https://www.healthline.com/nutrition/orange-juice#production

Bahall, D. (2013). Pure Mathematics Unit 2 for CAPE® Examinations. Retrieved from
https://idoc.pub/documents/pure-mathematics-unit-2-for-cape-examinations-1pdf-jlkqq8gy9zl5

NutritionValue.org. (n.d.). Nutritional Value of Orange Juice, Raw. Retrieved April 18, 2024, from
https://www.nutritionvalue.org/Orange_juice%2C_raw_nutritional_value.html