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The percent value can also be found by multiplying first instead of later, so in this example, the 50 would be multiplied by 100 to give 5,000, and this result would be divided by 1,250 to give 4%. To calculate a percentage of a percentage, convert both percentages to fractions of 100, or to decimals, and multiply them. For example, 50% of 40% is:
The choice between fraction and decimal notation is often a matter of taste and context. Fractions are used most often when the denominator is relatively small. By mental calculation, it is easier to multiply 16 by 3 ⁄ 16 than to do the same calculation using the fraction
Modern scientific calculators generally have many more capabilities than the original four- or five-function calculator, and the capabilities differ between manufacturers and models. The capabilities of a modern scientific calculator include: Scientific notation; Floating-point decimal arithmetic; Logarithmic functions, using both base 10 and ...
Any such decimal fraction, i.e.: d n = 0 for n > N, may be converted to its equivalent infinite decimal expansion by replacing d N by d N − 1 and replacing all subsequent 0s by 9s (see 0.999...). In summary, every real number that is not a decimal fraction has a unique infinite decimal expansion.
It is the same concept as volume percent (vol%) except that the latter is expressed with a denominator of 100, e.g., 18%. The volume fraction coincides with the volume concentration in ideal solutions where the volumes of the constituents are additive (the volume of the solution is equal to the sum of the volumes of its ingredients).
On a single-step or immediate-execution calculator, the user presses a key for each operation, calculating all the intermediate results, before the final value is shown. [1] [2] [3] On an expression or formula calculator, one types in an expression and then presses a key, such as "=" or "Enter", to evaluate the expression.
The baker has determined how much a recipe's ingredients weigh, and uses uniform decimal weight units. All ingredient weights are divided by the flour weight to obtain a ratio, then the ratio is multiplied by 100% to yield the baker's percentage for that ingredient:
In other words, a fraction a / b is irreducible if and only if a and b are coprime, that is, if a and b have a greatest common divisor of 1. In higher mathematics, "irreducible fraction" may also refer to rational fractions such that the numerator and the denominator are coprime polynomials. [2]