Lab 4
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## Calculating Costs Price calculations should be based on the following rules: ### Vegetables Vegetables should be priced on a per kilogram basis. * $20.00 per Kg for sea vegetables * $2.00 per Kg for podded vegetables * $1.50 per Kg for stem vegetables * $0.30 per Kg for root vegetables * $1.00 per Kg for all other vegetables ### Fruit Aggregate fruits are priced at $2.30 per kilogram. All other fruits are priced by quanity. * $0.50 for each stone fruit * $0.80 for each fleshy fruit Any other fruit should be given a random per-fruit price between 10 cents and $2. ### Milk Skim, 1%, and 2% milk should have a price of $2.50 a gallon. The price of half and half is double that of skim milk, and the price of cream is triple the price of skim milk. ### Soft Drinks The base price for soft drinks is 8 cents for each fluid ounce. The following two scaling factors should be multiplied by the base price: 1. Container size factor: $ \frac{12N}{V} $ 2. Quantity factor: $ 0.99^{N} $ Where $N$ is the number of containers and $V$ is the total volume. The price should be rounded to the nearest ten cents. ## Extras Answer each of the questions in the <a href="lab4.md">lab4.md</a> file. The file makes use of <a href="https://en.wikipedia.org/wiki/Markdown">Markdown</a> formatting. Be sure to use a text editor to edit the file (do not use Word). The answer to the first question is provided in order to give you an example of how to answer the remaining questions.

Wednesday, 28-Dec-2016 14:02:13 EST