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pumpkin pie

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by sanju09 » Sat May 15, 2010 4:46 am
The crust of a certain pumpkin pie is 25 percent of the pie. By what percent should the amount of crust be reduced in order to make it 20 percent of the pie?
(A) 5
(B) 10
(C) 15
(D) 20
(E) 25
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by harshavardhanc » Sat May 15, 2010 5:01 am
sanju09 wrote:The crust of a certain pumpkin pie is 25 percent of the pie. By what percent should the amount of crust be reduced in order to make it 20 percent of the pie?
(A) 5
(B) 10
(C) 15
(D) 20
(E) 25
25 - > 20

[spoiler]or a decrease of 5 over 25 = 20 % [/spoiler]
Regards,
Harsha
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by sanju09 » Sat May 15, 2010 5:07 am
harshavardhanc wrote:
sanju09 wrote:The crust of a certain pumpkin pie is 25 percent of the pie. By what percent should the amount of crust be reduced in order to make it 20 percent of the pie?
(A) 5
(B) 10
(C) 15
(D) 20
(E) 25
25 - > 20

[spoiler]or a decrease of 5 over 25 = 20 % [/spoiler]
I slightly doubt, anybody!
The mind is everything. What you think you become. -Lord Buddha



Sanjeev K Saxena
Quantitative Instructor
The Princeton Review - Manya Abroad
Lucknow-226001

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by harshavardhanc » Sat May 15, 2010 5:30 am
sanju09 wrote: I slightly doubt, anybody!
me too!

grrrrr....made a mistake....jumped the gun..... :(

[spoiler]the answer will be 25%

1 in 4 parts is the crust so (1-x)/(4-x) = 1/5 :) is it correct now?[/spoiler]
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Harsha
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by sanju09 » Sat May 15, 2010 5:46 am
harshavardhanc wrote:
sanju09 wrote: I slightly doubt, anybody!
me too!

grrrrr....made a mistake....jumped the gun..... :(

[spoiler]the answer will be 25%

1 in 4 parts is the crust so (1-x)/(4-x) = 1/5 :) is it correct now?[/spoiler]
ok, granted
The mind is everything. What you think you become. -Lord Buddha



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by clock60 » Sat May 15, 2010 5:57 am
sanju09 wrote:The crust of a certain pumpkin pie is 25 percent of the pie. By what percent should the amount of crust be reduced in order to make it 20 percent of the pie?
(A) 5
(B) 10
(C) 15
(D) 20
(E) 25
my two cents
let it be all pie 100
crust-25
(25-x)/(100-x)=0,2
x=6,25
6,25/25=0,25*100=25%
so E
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