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

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

Recently, a Californian chef created a bagel with the samecircle but rotated around the line x = ?2.

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

(b) What are the volumes of the standard and Californianbagels?

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