This guide provides useful resources for a wide variety of math topics. It is targeted at students enrolled in a math course or any other Centennial course that requires math knowledge and skills.

- Welcome
- Learning Math Strategies (Online)Toggle Dropdown
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- Simply Math
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- How to use a scientific calculator
- Place Value in Decimal Number Systems
- Arithmetic Operations
- Basic Laws
- Operations on Signed numbers
- Order of Operations
- Fractions
- Decimals
- Percents
- Ratios and Proportions
- Exponents
- Statistics
- Factoring
- Rearranging Formulas
- Solving Linear Equations
- Solving Systems of Linear Equations
- Trade and Cash Discounts
- Multiple Rates of Discount
- Payment Terms and Cash Discounts
- Markup
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- Simple Interest
- Equivalent Values
- Compound Interest
- Equivalent Values in Compound Interest
- Nominal and Effective Interest Rates
- Ordinary Simple Annuities
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- Hospitality Math
- Place Value in Decimal Number Systems
- Arithmetic Operations
- Order of Operations
- Basic Laws
- Prime Factorisation and Least Common Multiple
- Fractions
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- Basic Laws
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- Factoring
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- Solving Linear Equations
- Areas and Volumes of Figures
- Congruence and Similarity
- Functions
- Domain and Range of Functions
- Basics of Graphing
- Transformations
- Graphing Linear Functions
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- Solving Systems of Linear Equations
- Solving Quadratic Equations
- Solving Higher Degree Equations
- Trigonometry
- Graphing Trigonometric Functions
- Graphing Circles and Ellipses
- Exponential and Logarithmic Functions
- Complex Numbers
- Number Bases in Computer Arithmetic
- Linear Algebra
- Calculus
- Set Theory
- Modular Numbers and Cryptography
- Statistics
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- Upgrading / Pre-HealthToggle Dropdown
- Basic Laws
- Place Value in Decimal Number Systems
- Decimals
- Significant Digits
- Prime Factorisation and Least Common Multiple
- Fractions
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- Ratios and Proportions
- Exponents
- Radicals
- Reducing Radicals
- Metric Conversions
- Factoring
- Solving Linear Equations
- Solving Quadratic Equations
- Functions
- Domain and Range of Functions
- Polynomial Long Division
- Exponential and Logarithmic Functions
- Statistics

- Nursing MathToggle Dropdown
- Arithmetic Operations
- Order of Operations
- Place Value in Decimal Number Systems
- Decimals
- Fractions
- Percents
- Ratios and Proportions
- Nutrition Labels
- Interpreting Drug Orders
- Oral Dosages
- Dosage Based on Size of the Patient
- Parenteral Dosages
- Intravenous (IV) Administration
- Infusion Rates for Intravenous Piggyback (IVPB) Bag
- General Dosage Rounding Rules

- Transportation MathToggle Dropdown
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There are two situations that may occur in dealing with kitchen ratios: the total amount to be made can be ** known** or

**Example for Known situation: **

A recipe asking for 10 ounces of pie dough. In this case, you *know* the total amount you need to make with the pie dough ratio.

**Example for Un known situation: **

You have 10 ounces of flour and want to use it to make pie dough. The total amount to be made is *unknown*, but you do know the amount of one of the ingredients.

There are four steps for determining ingredient quantities when you know the total amount that needs to be made:

1. Determine the total quantity to be made.

2. Find the total number of parts in the ratio.

3. Find the amount per part by dividing the total quantity to be made by the total number of parts.

4. Find the amount of each ingredient by multiplying each ingredient by the amount per part.

`Example`

You need 12 pounds of pie dough. How many pounds of each ingredient should you use? The ratio of ingredients to make pie dough is as follows:

- 3 parts flour
- 2 parts oil
- 1 part water

`Solution`

In this case, we know the total amount of pie dough to be made (12 pounds). Using the given information, the total number of parts in the ratio is calculated as:

3 parts flour + 2 parts oil + 1 part water = 6 parts total

We now find the amount per part by dividing the total quantity to be made by the number of parts total:

Finally, we multiply the parts per ingredient by the amount per part to find the total amount of each ingredient we need:

3 parts flour x 2 pounds per part = 6 pounds of flour

2 parts oil x 2 pounds per part = 4 pounds of oil

1 part flour x 2 pounds per part = 2 pounds of water

There are two steps for determining ingredient quantities when the total to be made is unknown:

1. Find the amount per part by dividing the amount that you know by the number of parts it represents.

2. Multiply the amount per part by the number of parts for each of the remaining ingredients.

`Example`

You have 6 pounds of flour to make pie dough. How many pounds of oil and how many pounds of water should you add to the flour? The ratio of ingredients to make pie dough is as follows:

- 3 parts flour
- 2 parts oil
- 1 part water

`Solution`

In this case, we __do not__ know the total amount of pie dough that will be made. So, we divide the amount of the ingredient we know (flour) by the number of parts it represents:

6 pounds of flour \(\div\) 3 parts = 2 pounds per part

Finally, we can multiply the amount per part by the number of parts for each of the ingredients we want to determine amounts for:

Oil: 2 parts x 2 pounds per part = 4 pounds of oil

Water: 1 part x 2 pounds per part = 2 pounds of water

Designed by Matthew Cheung. This work is licensed under a Creative Commons Attribution 4.0 International License.

- Last Updated: Jul 18, 2024 3:28 PM
- URL: https://libraryguides.centennialcollege.ca/mathhelp
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