Taxes, government transfers, and government spending.
As GDP (gross domestic product) increases or decreases, these stabilizers do the same. For example, if the economy is in a recession, as people earn less, they pay less in taxes, and the government pays more unemployment, which is a government transfer.
3 types of economic system
what to produce? How to produce it? How much it will cost?
The 3 basic questions in economics are: What to produce? How to produce? For whom to produce?
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by the interaction of buyers and sellers in a marketplace.
3 types of economic system
what to produce? How to produce it? How much it will cost?
The 3 basic questions in economics are: What to produce? How to produce? For whom to produce?
They both share the same basic ratio 3 parts oil to 1 part acid. But a basic vinaigrette is a temporary emulsion, while an emulsified vinaigrette is stable. This happens with the addition of stabilizers such as egg, mustard, garlic, fruit orvegetablepuree or glaces.
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which one of the following is not one of the basic economic question
by the interaction of buyers and sellers in a marketplace.
The 3 basic economic system models are mixed economy, command economy, and free-market economy. In a mixed economy recourse are owned publicly and privately while in a command economy resources are owned by the government.
what are the basic economic problems facing nigeria and their possible solutions
There are three main types of camera stabilizers available in the market: handheld stabilizers, gimbal stabilizers, and steadicam stabilizers. Handheld stabilizers are held by the user and help reduce shake while filming. Gimbal stabilizers use motors to keep the camera steady and level. Steadicam stabilizers are body-mounted systems that provide smooth and stable shots while moving.
The basic economic problem which is Scarcity give rise to 3 fundamental problems. 1) What to produce (Type & how many) 2) How to produce (Methods of production) 3) Whom to produce for (Not for everyone will get the good) Because of limited resources.
They both share the same basic ratio 3 parts oil to 1 part acid. But a basic vinaigrette is a temporary emulsion, while an emulsified vinaigrette is stable. This happens with the addition of stabilizers such as egg, mustard, garlic, fruit orvegetablepuree or glaces.