Grade B and C eggs are typically used in processed foods and commercial baking rather than for direct consumer sale. Grade B eggs may have some minor defects, such as a slightly misshapen shell or a less appealing appearance, while Grade C eggs are often used for products like liquid egg mixes, mayonnaise, and baked goods where the appearance of the egg is not critical. These grades are valued for their functional properties rather than their aesthetic quality.
the grades of eggs are like the rating of the eggs. Grade A eggs are the best grade B eggs are the second best grade C eggs are okay grade D eggs aren't very good and so on.
It depends on the institutions grading system. It could be either a C+ or B- letter grade.
below a grade a, above a grade c
Grade c/b
The main difference is in between grade A,B & C IS THE CARBON CONTAIN OF THE MATERIALS.
A B- is the grade below B, but higher than C
For institutions that grade on a plus system, it would be a C+. For institutions that grade on a minus system it would be a B-.
B- or C+
2.18 GPA would be equivalent to a "C- to C" grade.
A 2.56 would be a letter grade of C+ for institutions that grade on a plus system.
C+
B