a wine maker  has a stock of three different  wines with the following characteristics       Wine proofs acids(%) specific gravity stock(gallons)           A    27   .32        1.70        20          B    33   .20        1.08        34         C    32   .30        1.04        22           A dry table wine should be between 30 and 31 degree proof, it should contain at least 0.25% acid and should have a specific gravity of at least 1.06. The wine maker wishes to blend the three types of wine to produce as large  a quantity as possible of satisfactory dry table wine. However, his stock of wine A must  be completely used in the blend because further  storage  would  cause it to deteriorate. What quantities  of wines of B and C should be made in the blend. Formulate this problem as LP model.

Practical Management Science
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a wine maker  has a stock of three different  wines with the following characteristics

      Wine proofs acids(%) specific gravity stock(gallons)

          A    27   .32        1.70        20

         B    33   .20        1.08        34

        C    32   .30        1.04        22          

A dry table wine should be between 30 and 31 degree proof, it should contain at least 0.25% acid and should have a specific gravity of at least 1.06. The wine maker wishes to blend the three types of wine to produce as large  a quantity as possible of satisfactory dry table wine. However, his stock of wine A must  be completely used in the blend because further  storage  would  cause it to deteriorate. What quantities  of wines of B and C should be made in the blend. Formulate this problem as LP model.

a wine maker has a stock of three different wines with the following characteristics
Wine proofs acids(%) specific gravity stock(gallons)
A 27 .32 1.70 20
B 33 .20 1.08 34
C 32 .30 1.04 22
A dry table wine should be between 30 and 31 degree proof, it should contain at least 0.25% acid and should have a specific gravity of at least 1.06. The wine maker wishes to blend the three types of wine to produce as large a quantity as possible of satisfactory dry table wine. However, his stock of wine A must be completely used in the blend because further storage would cause it to deteriorate. What quantities of wines of B and C should be made in the blend. Formulate this problem as LP model.

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