Question 1: Scenario:  Point and Interval Estimate :

You are the manager of an outpatient surgery facility. You are trying to plan for the upcoming month and schedule the surgery rooms. In order for you to schedule patients, you need to know about how much time surgeries are taking at the clinic so you do not over schedule past your room capacity. Prepare a report to share with the physicians of the clinic that will help you make informed decisions about how much time you estimate each surgery will take based on the data provided to you in the excel sheet. Prepare a report that addresses each of these areas. Make sure to provide in your findings the mean, median, margin of error and 95% confidence intervals

Purpose (5 points): Identify the purpose of the analysis in this section. What questions do you hope to answer?

Importance (5 points): State and explain the importance of this analysis to the department/organization. How can the findings be used?

Variables (3 points): List all variables, explain how they will be measured, and how they will be collected.

Sample Size (2 points): State your sample size and when data was collected.

Methodology (5 points): State the statistical method used in this section.

Findings (5 points): Present findings on both point (mean, median) and interval (95% CI) estimates. Copy and paste relevant results from your excel calculations here. Provide the results, but also give a description as to what each of the statistics mean.

Interpretations/Implications ( 5 points): Interpret what the findings mean. Discuss what the department/organization should do based on these findings in order to improve the facility, or in planning.

USING THE FOLLOWING DATABASE: [Please read the instructions thoroughly, this is my 6th time posting this same question.]

=========

-- SQL Script for Generating Kitchen Database

drop database if exists kitchen;
create database kitchen;
use kitchen;
drop table if exists recipe;

drop table if exists food;
create table food
(fid int,
fname varchar(45) not null unique,
primary key(fid));

drop table if exists ingredient;
create table ingredient
(iid int,
iname varchar(45) not null unique,
caloriepergram float,
category varchar(20),
primary key(iid)
);

create table recipe (
fid int,
iid int,
amount int not null,
primary key(fid,iid),
foreign key(fid) references food(fid),
foreign key(iid) references ingredient(iid)
);

INSERT INTO `food` VALUES (1,'Fried Rice'),(2,'Orange Chicken'),(3,'BBQ Pork'),(4,'BBQ Chicken'),(5,'Fried Noodle'),(6,'Mongolian Beef');

INSERT INTO `ingredient` VALUES(21,'Pork', 1.44, 'Meat'),(23,'Chicken', 1.65, 'Meat'),(24,'Orange', 0.47, 'Vegetable'),(28,'Green Onion', 0.10, 'Vegetable'),(29,'Egg Noodle', 2.0, 'Carbohydrate'),(31,'Beef', 1.8, 'Meat'),(32,'Cilantro',0.10,'Vegetable'),(33,'Carrot', 0.10, 'Vegetable'),(34,'Green Pepper', 1.00, 'Vegetable');

INSERT INTO `recipe` VALUES (1, 21, 10), (2,23,60),(2,24,30),(3,21,60),(4,23,6),(5,23,200),(5,28,60),(5,29,6),(6,28,5),(6,31,60),(1,32,3),(1,33,3),(4,32,1),(6,32,3);

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DO THE FOLLOWING:

e) (7 points) List values of fid, fname, iid, iname, and calories of each ingredient for all food items that have chicken as one of the ingredients. Do not include food items that do not have chicken as one of the ingredients. The calories of each ingredient are calculated as the amount of the ingredient (in grams) multiplied with the calories per gram for that ingredient. Return the list in ascending order of fid. Show total calories as a floating point number with two decimal places.
Hint: Join of all three tables. Use the cast() function to show the calorie value as a floating point number with two decimal places.
The correct output has 7 rows!!!!!!!!!!!!

Once again. You need to list ALL INGREDIENTS OF EACH ITEM that has chicken in it. NOT JUST THE ITEM ITS SELF.

Make a class diagram (static structure with classes, interfaces and their relationship). It should include classes, major attributes, major methods, class associations and multiplicities. The details of the project and its functional requirements are:

Develop a sentiment analysis system for product rating. It is an e-commerce web application. The main objective of this sentiment analysis system is to understand the hidden sentiments of customers in feedback and comments and analyze their product rating patterns. When registered customers (they can create account by themselves and then modify their account) use this application to view products, product features, and comment on different products, the sentiment analysis system will use API of some product review websites to collect comments of that product and analyze the comments of various users and ranks products accordingly. The system leverages a database of sentiment-based keywords (including positivity or negativity weight). So, when a user comments on a particular product, the sentiment analysis system analyzes the keywords in the comment to find the match with the keywords stored in the database. After analyzing the matches against the positive and negative keywords and sentiments, the system ranks a product as good, bad, and very bad. Thus, users can use this application to find out reviews on a product. The system also has administrator who manage the system, add/modify/delete users’ account.

The projects functional requirement includes: system allows user to register and create an account. Users are allowed by the system to edit and modify account. System allows user to view products and features. System allows user to comment on product. System uses API of some product review websites to collect comment of that product and analyze the comments of various users. System gathers comments from external websites. System analyzes comments of users to rank the product by matching keyword in database. System assigns rank to product as good, bad and very bad. Users can use system to view product review. System has an administrator to manage the system. The system administrator can add, delete and modify all users’ accounts. Must have authentication system to log into user account and perform allowed functionality. User log must be maintained. System must keep automatic back-up of database. System must allow easy recovery by eliminating duplicate comments by same user on same product

- Which statement below is most accurate for non-recognition of gains?

Non-recognition of gains is only available for NHCEs.

Non-recognition of gains works best when paired with a Profit Sharing Plan.

Non-recognition of gains occurs when a departing owner in an ESOP uses the cash out proceeds to purchase another publicly-traded stock (or a series of publicly-traded stocks).

- All of the following statements concerning profit-sharing plans are correct EXCEPT:

They allow for a deductible contribution of up to 25% of the aggregate compensation of all eligible participants.

They can only be funded if the employer has profits.

They can be designed to allow plan sponsors contribution flexibility.

They can be designed to enable the employer to periodically skip contributions if the business is not profitable…as long as the periodic skipping does not become a frequent trend.

Explain whether a 5% non-cumulative, non-redeemable preference share is similar to an ordinary share or a financial liability.

Consider a convertible bond with the information given below; assuming the bond is non-callable and non-puttable.

Maturity                       = 10 years

Coupon rate                = 8%

Conversion ration       = 40

Par value                     = $1,000

Convertible bond’s current market price = 920

Current market price per share of the underlying stock = $20

Annual dividend per share = $0.50

Comparable bonds without the conversion option are trading to yield 12%

1. Suppose, in one month from now, the price of the underlying stock declines from $20 to $10 per share.

1. What will be the approximate realized rate of return from investing in the underlying stock? (1 point)
2. What will be the approximate realized rate of return from investing in the convertible bond? (3 points)
3. Why did the difference in the realized rates of return calculated in parts a. and b. above occur? (1 point)

a solution is made by mixing 1.08 g of an unknown non-volatile non-electrolyte with 10.0 g of benzene. The freezing point of pure benzene is is 5.5 degrees Celsius. The molal freezing point depression constant, Kf, for benzene is 5.12 degrees Celsius per molale.

What is the value of the freezing point depression? What is the molality of the solution? What is the molar mass of the unknown?

what are non marginal investors? How can i distinguish between a non marginal investor and a marginal investor among shareholders?

Vapour Pressure of Solutions of Non-Volatile or Volatile Solutes 22.555 g of a non-volatile solute is dissolved in 215.0 g of water. The solute does not react with water nor dissociate in solution. Assume that the resulting solution displays ideal Raoult's law behaviour. At 10°C the vapour pressure of the solution is 9.073 torr. The vapour pressure of pure water at 10°C is 9.209 torr. Calculate the molar mass of the solute (g/mol). See example 17.1 on pp865-6 of Zumdahl ''Chemical Principles'' 7th ed. 1pts Submit Answer Tries 0/5 Now suppose, instead, that 22.555 g of a volatile solute is dissolved in 215.0 g of water. This solute also does not react with water nor dissociate in solution. The pure solute displays, at 10°C, a vapour pressure of 0.921 torr. Again, assume an ideal solution. If, at 10°C the vapour pressure of this solution is also 9.073 torr. Calculate the molar mass of this volatile solute.

For a reformulated income statement. Is "Non service related post retirement costs" considered a non operating expense or operating expense ? I am trying to calculate the net financial expense before tax and oci. I am not sure if I should subtract the post retirement costs from the Interest (income) expense, net given. Please help.