Предмет: Математика, автор: Ea19051978

Длины сторон прямоугольника равны:длинна 6 см,ширина 4 см.Вычесли его периметр.Вычисли площадь квадрата в клетках с таким же периметром и сравни с площадью данного прямоугольника?

Ответы

Автор ответа: Listvichka

периметр=2 (a+b)= 2 (6+4)= 20 см площадь= ab= 6×4=24 см. площадь квадрата с периметром 20 см : сторона квадрата = 20÷4=5 см площадь квадрата = 5×5=25см разница между площадью квадрата и прямоугольника=25-24=1см

Автор ответа: vierra84

P=(6+4)•2=20(см)-прямоугольника
S=6•4=24(см2)-прямоугольник
P-квадрата=20см
20:4=5-сторона квадрата
S=5•5=25(см2)-квадрата

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Forever Borsch!
Borsch has been in existence for a very long time and often represents .
Russian cookery in the world stage. Here is the list of things which is very
important for a visitor to know about borsch.
1.. Never discuss with your hosts the origins of borsch. The question about whether Ukrainian, Lithuanian or Russian borsch was the first one is well beyond a solution.
2. After having tasted borsch once, a second time you must never say that this one is not the real article. It is possible to come across borsch made with bee, lamb, ham, sausages, chicken, duck or goose, mushrooms, and even mustard. It can also be made with a variety of vegelables, a kind of hot mosaic of tastes: potatoes, cabbage, maize, carrots, and even marrow. Spices will only improve
the best borsch.
3. There is no borsch without beetroot. It is the main ingredient, dominating the flavour of the best borsch. It is what gives borsch its characteristic colour and
its unique flavour.
4. Never mention that the borsch you are eating is over-fatty or not fatty enough. Sometimes borsch is fatty, sometimes salty - this is the Ukrainian borsch - and sometimes even totally vegetarian. Whatever it is, it should always have that natural and transparent sweet-and-sour taste, either subtly
or strongly, which is created by sugar and vinegar. The final thing to note is that it can either be eaten hot or cold.
5. It is traditional to add smetana (a kind of soured cream) to most varieties of borsch. Exceptions are Lithuanian and Odessa borsch, cooked with chicken or goose stock, with which smetana does not mix well.
6. It is very difficult to describe the definitive recipe for borsch, since every housewife has her own recipe.
7. Don't believe that one can make excellent borsch in a hurrv - the preparation of good borsch takes no less than two or three hours. After all it is a soup that contains many ingredients, sometimes dozens of different ingredients, and therefore it takes a long time to mature.
8. Borsch is not often the subject of discusiion, because it is simply part of Russian life.

1. It is not a good idea to discuss the origins of borsch because
a. it has been in existence for a long time.
b. there is no simple solution to the problem.
c. there are dozens of recipes for borsch.
2. Never say that borsch you are eating is not the real article because
a. you have tasted borsch only once.
b. it is not polite.
c. there are dozens of recipes for borsch.
3. The characteristic colour of borsch is given by
a. spices.
b. cabbage.
c. beetroot.
4. There would be no borsch without
a. pickling liquid made of beetroot.
b. cooked beetroot leaves.
c. the main ingredient, which is beetroot.
5. Never mention that borsch is over-fatty or not fatty enough because
a. it is not polite.
b. there are dozens of recipes for borsch.
c. vegetarian borsch is not fattY.
6. It is not traditional to add smetana to Lithuanian or Odessa borsch because
a. lack of smetana is the only thing that makes Lithuanian or Odessa borsch different from
other varieties.
b. neither chicken nor geese eat smetana.
c. chicken and goose stock doesn't mix well with smetana.
7. One can never make excellent borsch in a hurry because
a. it takes time to study the definitive recipe for borsch.
b. the ingredients take a long time to mature.
c. it is difficult to describe the definitive recipe for borsch.

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