When a restaurateur spends 61 on labor and materials to produce 8 meals. By increasing these costs to 78 he can produce 14 meals. By increasing costs to 95 he can produce 20 meals. In terms of capital?

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When a restaurateur spends 61 on labor and materials to produce 8 meals. By increasing these costs to 78 he can produce 14 meals. By increasing costs to 95 he can produce 20 meals. In terms of capital?