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2. The liquid base of an ice cream has an initial temperature of 210°F before it is placed in a freezer with a constant temperature of 20°F. After 2 hours, the temperature of the ice cream base has decreased to 170°F. At what time will the ice cream be ready to eat? (Assume 30°F is the optimal eating temperature.)

2. The liquid base of an ice cream has an initial temperature of 210°F before it is placed in a freezer with a constant temperature of 20°F. After 2 hours, the temperature of the ice cream base has decreased to 170°F. At what time will the ice cream be ready to eat? (Assume 30°F is the optimal eating temperature.)

Holt Mcdougal Larson Pre-algebra: Student Edition 2012
Holt Mcdougal Larson Pre-algebra: Student Edition 2012
1st Edition
ISBN:9780547587776
Author:HOLT MCDOUGAL
Publisher:HOLT MCDOUGAL
Chapter1: Variables, Expressions, And Integers
Section1.5: Adding Integers
Problem 45E
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2. The liquid base of an ice cream has an initial temperature of 210°F before it is placed in a freezer with a constant temperature of 20°F. After 2 hours, the temperature of the ice cream base has decreased to 170°F. At what time will the ice cream be ready to eat? (Assume 30°F is the optimal eating temperature.)
Transcribed Image Text:2. The liquid base of an ice cream has an initial temperature of 210°F before it is placed in a freezer with a constant temperature of 20°F. After 2 hours, the temperature of the ice cream base has decreased to 170°F. At what time will the ice cream be ready to eat? (Assume 30°F is the optimal eating temperature.)
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