In: Advanced Math
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?