The “standard” bagel has always been the one obtained by rotating the circle of radius 3/4...

The “standard” bagel has always been the one obtained by rotating the circle of radius 3/4 inch centered at (3/4 , 0) around the line x = −1.

Recently, a Californian chef created a bagel with the same circle but rotated around the line x = −2.

(a) Physically, what’s the difference between the two bagels?

(b) What are the volumes of the standard and Californian bagels?

Solutions

Expert Solution

Colby Messinger answered 1 year ago

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