A new method for balancing of rations

Abstract

The author describes a new method for balancing of rations, based on the cartesian coordinates. The method is based on some fundamental principles, easily understood, which enable to balance the ingredient at our disposal by means of graphics, after deciding the necessary requirements. The graphic is of easy rationale and great plasticity. It has a large range of variations which include all possible requirements, including the minimun price for the ration.