i need the mathimatical model for this Q

Question #2. (4 Marks) Bostani Chocolate has decided to produce two new types of candies: Hard Candy and Soft Candy, both of which consist solely of sugar, nuts, and chocolate. At present, you have in stock 100 oz of sugar, 20 oz of nuts, and 30 oz of chocolate. The mixture used to make Soft Candy must contain at least 20% nuts. The mixture used to make Hard Candy must contain at least 10% nuts and 10% chocolate. Each ounce of Soft Candy can be sold for 25. and each ounce of Hard Candy for 20. Let ingredient 1 - sugar, ingredient 2 = nuts, ingredient 3 - chocolate, candy 1 Hard, and candy 2 - Soft. Let xy ounces of ingredient i used to make candy j. (All variables are in ounces.) a. Formulate an LP that will enable you to maximize your revenue from candy sales (show the computer output) b. What is the expected optimal profit? c. Is there slack/surplus on the sugar, nuts or chocolate? d. If one of the ingredients (sugar, nuts or chocolate) can be made available more, which one do you recommend to add? By how much more you can add this ingredient while you can still use the associated dual value? Question #2. (4 Marks) Bostani Chocolate has decided to produce two new types of candies: Hard Candy and Soft Candy, both of which consist solely of sugar, nuts, and chocolate. At present, you have in stock 100 oz of sugar, 20 oz of nuts, and 30 oz of chocolate. The mixture used to make Soft Candy must contain at least 20% nuts. The mixture used to make Hard Candy must contain at least 10% nuts and 10% chocolate. Each ounce of Soft Candy can be sold for 25. and each ounce of Hard Candy for 20. Let ingredient 1 - sugar, ingredient 2 = nuts, ingredient 3 - chocolate, candy 1 Hard, and candy 2 - Soft. Let xy ounces of ingredient i used to make candy j. (All variables are in ounces.) a. Formulate an LP that will enable you to maximize your revenue from candy sales (show the computer output) b. What is the expected optimal profit? c. Is there slack/surplus on the sugar, nuts or chocolate? d. If one of the ingredients (sugar, nuts or chocolate) can be made available more, which one do you recommend to add? By how much more you can add this ingredient while you can still use the associated dual value