A restaurant is recycling customers' unfinished food and producing fertilizer with microorganisms. Every day, restaurants mix leftover food with mud (adhesive), then mix it with easily broken vegetable leaves and a small amount of shredded paper in the kitchen, and feed the mixture to a fungal culture and soil bacteria, which digest mud, green leafy vegetables and paper to form useful fertilizer. Fragile green leafy vegetables provide oxygen for fungal culture, while paper absorbs too much water. But sometimes fungus culture can't digest so many leftovers.
Restaurants have received orders to buy a lot of chemical fertilizers they produce, so they are studying ways to increase the output of chemical fertilizers. Because it is impossible to build a new set of fertilization equipment, restaurants first look for ways to accelerate the vitality of fungal culture. For example, by optimizing the environment for fungal culture, or by optimizing the composition of the mixture supplied for fungal culture, or both. Consult relevant information and answer the following questions.
(1) Try to determine whether there is any relationship between the proportion of soil, green leafy vegetables and paper in the mixture fed with fungal culture and the rate at which fungal culture can turn the mixture into fertilizer. If you think it doesn't matter, try to explain why. Otherwise, try to decide what proportion will accelerate the vitality of fungal cultures.
(2) Please provide suggestions to the restaurant manager in non-technical terms.
The following table lists the amounts of various raw materials in the mixture composition stored in different boxes, as well as the date when the mixture was fed into the fungal culture and the date when the fertilizer was completely produced (to indicate the time required to produce the fertilizer).
Mud (kg)
Green leafy vegetables (kg)
Paper (kg)
Feeding date
Date of fertilizer production
39
14. 1
10.7. 13
10.8. 10
50.8
35.8
10.7. 17
10.8. 13
32.2
9.5
10.7.24
10.8.20
92. 1
37.2
10.7.27
10.8.22
35.8
12.7
10.8. 10
10.9. 12
47.6
23.6
10.8. 13
10.9. 18
54.9
6.8
10.8.20
10.9.24
49.9
14.5
10.8.22
10. 10.8
37.2
20
4. 1
1 1.4.30
1 1.6. 18
25.9
27.2
2.7
1 1.5.2
1 1.6.20
34.9
23. 1
3.2
1 1.5.7
1 1.6.25
23.6
17.2
2.7
1 1.5. 10
1 1.6.28