use the graphical method to solve the following question. Scale: 2 cm: 10 units on both axes. A butcher produces sausage from a blend of beef, pork and fat. Batches of 50 kg of the mixture are made up. He must ensure that there is at most one quarter the amount of pork as there is beef. The fat is used as a filler and each 50kg portion of sausage should not contain more than 10 kg of the latter to maintain the quality. The costs per kg of beef, pork and fat are N$6-00, N$4-00 and N$2-00 respectively. Determine how the 50 kg batches should be made up to minimize the costs and calculate the minimum cost.