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In the second step, they were divided by 3. The final result, 4 / 3 , is an irreducible fraction because 4 and 3 have no common factors other than 1. The original fraction could have also been reduced in a single step by using the greatest common divisor of 90 and 120, which is 30. As 120 ÷ 30 = 4, and 90 ÷ 30 = 3, one gets
The picture to the right illustrates 3 / 4 of a cake. Fractions can be used to represent ratios and division. [1] Thus the fraction 3 / 4 can be used to represent the ratio 3:4 (the ratio of the part to the whole), and the division 3 ÷ 4 (three divided by four).
Thus, in the above example, after an increase and decrease of x = 10 percent, the final amount, $198, was 10% of 10%, or 1%, less than the initial amount of $200. The net change is the same for a decrease of x percent, followed by an increase of x percent; the final amount is p (1 - 0.01 x )(1 + 0.01 x ) = p (1 − (0.01 x ) 2 ) .
Sometimes this remainder is added to the quotient as a fractional part, so 10 / 3 is equal to 3 + 1 / 3 or 3.33..., but in the context of integer division, where numbers have no fractional part, the remainder is kept separately (or exceptionally, discarded or rounded). [5] When the remainder is kept as a fraction, it leads to a rational ...
a fraction with A as numerator and B as denominator that represents the quotient (i.e., A divided by B, or). This can be expressed as a simple or a decimal fraction, or as a percentage, etc. [7] When a ratio is written in the form A:B, the two-dot character is sometimes the colon punctuation mark. [8]
3 37)1260257 111 Note carefully which place-value column these digits are written into. The 3 in the quotient goes in the same column (ten-thousands place) as the 6 in the dividend 1260257, which is the same column as the last digit of 111. The 111 is then subtracted from the line above, ignoring all digits to the right:
For example, the pot is $30, and the cost of the call is $10. The pot odds in this situation are 30:10, or 3:1 when simplified. To get the percentage, 1 is divided by the sum of 3 and 1, giving 0.25, or 25% or 1/(3+1). To convert any percentage or fraction to the equivalent odds, the numerator is subtracted from the denominator.
An ingredient's mass is obtained by multiplying the formula mass by that ingredient's true percentage; because an ingredient's true percentage is that ingredient's baker's percentage divided by the formula percentage expressed as parts per hundred, an ingredient's mass can also be obtained by multiplying the formula mass by the ingredient's ...