SOLVE THE PROBLEM USING PYTHON!!!!! The biscuit recipe usually consists of butter for the fat component, brown sugar and chocolate for the carbohydrate component (chocolate also contributes to the fat component), flour adds to the carbohydrate component and somewhat to the protein component, while eggs, milk or water make up the rest of the recipe for protein and moisture. We would like to apply the scientific approach to biscuit cooking and keep the biscuit nutritional value constant for recipes with different ingredients. Thus, we will blend raw materials using the ratio of fat.carbohydrate:protein:water of the uncooked ingredients as 20:50:10:20. We have the following ingredients available, broken down on a mass percentage basis. Sugar 0 Component Fat Carbohydrate Protein Moisture Butter 85 o + 14 Lard Flour 81 0 86 4 10 Whole milk 4 6 Egg Chocolate 10 14 1 75 356 545 0 4 88 2 1. Write down the 4 mass balance equations, one for each component, in the form Ax=b, where x is vector with 7 rows that represents the mass of each ingredient to be used. 2. Consider using only butter, flour, whole milk and eggs (recipe 1), and lard, flour, whole milk and egg (recipe 2). Solve mass balance, using Gauss-Jordan method on the computer, for the amounts of each ingredient to be used, in grams, to obtain 100 grams of uncooked ingredients, in the required ratio for both recipes. Check your programs with the solution obtained using solve function from numpy library. You can call this function using following commands: import numpy as np print ('Solution using numpy: x=%s % np.linalg.solve(A,b)) where A is the matrix of coefficients and B is the right-hand-side vector. SOLVE THE PROBLEM USING PYTHON!!!!! The biscuit recipe usually consists of butter for the fat component, brown sugar and chocolate for the carbohydrate component (chocolate also contributes to the fat component), flour adds to the carbohydrate component and somewhat to the protein component, while eggs, milk or water make up the rest of the recipe for protein and moisture. We would like to apply the scientific approach to biscuit cooking and keep the biscuit nutritional value constant for recipes with different ingredients. Thus, we will blend raw materials using the ratio of fat.carbohydrate:protein:water of the uncooked ingredients as 20:50:10:20. We have the following ingredients available, broken down on a mass percentage basis. Sugar 0 Component Fat Carbohydrate Protein Moisture Butter 85 o + 14 Lard Flour 81 0 86 4 10 Whole milk 4 6 Egg Chocolate 10 14 1 75 356 545 0 4 88 2 1. Write down the 4 mass balance equations, one for each component, in the form Ax=b, where x is vector with 7 rows that represents the mass of each ingredient to be used. 2. Consider using only butter, flour, whole milk and eggs (recipe 1), and lard, flour, whole milk and egg (recipe 2). Solve mass balance, using Gauss-Jordan method on the computer, for the amounts of each ingredient to be used, in grams, to obtain 100 grams of uncooked ingredients, in the required ratio for both recipes. Check your programs with the solution obtained using solve function from numpy library. You can call this function using following commands: import numpy as np print ('Solution using numpy: x=%s % np.linalg.solve(A,b)) where A is the matrix of coefficients and B is the right-hand-side vector