Note: For questions 22–23, your teacher will grade your response to ensure you receive proper credit for your answer. Look at the given triangles.
triangles

The blue triangle is a right triangle. The vertical leg is labeled with the expression 4 x plus 2. The horizontal leg is labeled with the expression 5 x minus 4. The hypotenuse is labeled with the expression 7 x plus 7.

The red triangle is a right triangle. The vertical leg is labeled with the expression x plus 3. The horizontal leg is labeled with the expression x plus 7. The hypotenuse is labeled with the expression 2 x minus 5.

a. Write an expression in simplest form for the perimeter of each triangle.

b. Write another expression in simplest form that shows the difference between the perimeter of the larger triangle and the perimeter of the smaller triangle.

c. Find the perimeter for each triangle when x = 3

Depreciation on the company's equipment for 2017 is computed to be $18,000.the prepaid insurance account had a $6,000 debit balance at december 31, 2017, before adjusting for the costs of any expired coverage. an analysis of the company's insurance policies showed that $1,100 of unexpired insurance coverage remains. the office supplies account had a $700 debit balance on december 31, 2016; and $3,480 of office supplies were purchased during the year. the december 31, 2017, physical count showed $300 of supplies available. two-thirds of the work related to $15,000 of cash received in advance was performed this period. the prepaid insurance account had a $6,800 debit balance at december 31, 2017, before adjusting for the costs of any expired coverage. an analysis of insurance policies showed that $5,800 of coverage had expired. wage expenses of $3,200 have been incurred but are not paid as of december 31, 2017.

Under t, the point (0,2) gets mapped to (3,0). t-1 (x, y) →

1. what are the unique operational challenges to delivering fresh meals? 2. why is speed of delivery so important for delivered meals? what variety of options contribute to this performance metric? 3. how could operations management concepts be utilized to improve the performance of freshly? 4. what are your typical product delivery times? what would be required to speed these up? 5. what are your delivery batch quantities? how could you reduce batch size and reduce delivery cost simultaneously using operations management concepts?