no its impossible silly goose
The percent means fat percent, so probably not.
it should be minus 18* c
Half and half is 50% cream and 50% milk.
.20 x + .01(26) = (x + 26)(.04) .2 x + .26 = .04 x + 1.04 .18 x = .78 x = 4.33333 g
Double cream is a high butter-fat content cream, typically 30-40% more than heavy cream. Heavy cream is more than 35% butter-fat, while double cream is 45-55% butter-fat. Light cream, otherwise, contains 18-30% butter-fat, much like half and half. Unseparated [un-skimmed] cow's milk is typically 3-4% butter-fat. Double Heavy Cream is just another name for double cream. Double cream is best for whipping into a thick foam. It is not generally marketed in the US, but in the UK and Europe.
A. 16 of 18 percent and 2 of 9 percent b. 14 of 18 percent and 4 of 9 percent c. 16 of 9 percent and 2 of 18 percent d. 14 of 9 percent and 4 of 18 percent
You can't add butter to skim milk and make whole milk. What is missing from whole milk is the cream. Butter is made from cream - the two are not equivalent. But...you can add the following 'creams' to 1 cup of skim milk. 1 1/2 teaspoons heavy cream + 1 cup skim milk = 1% milk 1 Tablespoon heavy cream + 1 cup skim milk = 2% milk 2 Tablespoon heavy cream + 1 cup skim milk = whole milk Heavy cream has 36% and 40% milk fat (The initials m.f. will be printed on carton.) 1Tablespoon light cream + 1 cup skim milk = 1% milk 1Tablespoons + 2 teaspoon light cream + 1 cup skim milk = 2% milk 3Tablespoons light cream + 1 cup skim milk = whole milk Light cream has 18%-29% milk fat.
Which is the biggest: 13, 7, 9 or 18. Hmmm, a tough one, that! I'll make a wild guess and go for 18 per cent.
According to the Dairy Council sour cream contains protein, carbohydrate, fat and ash totalling 27%. That leaves 73% as water. BUT, there are sour creams with different fat contents. As fat goes up, water goes down.
18 percent of 30 is 5.4
(18/95) = .18947 (for decimal) x 100 = 18.947%So 18 is 18.947% of 95.
18 percent percent written as a decimal fraction is 0.0018