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Presents the concept of estimation and how important it can be to give an approximate measure, such as when adding a pinch of salt to a recipe or rounding off one's age.
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Book Details
Table of Contents
Take a guess
What weighs more?
What holds more?
What time is it?
Wet or dry?
How many people?
Cooking count
Close enough
Fun facts.
Edition Notes
Includes bibliographical references (p. 23) and index.
Classifications
The Physical Object
ID Numbers
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- Created April 1, 2008
- 9 revisions
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December 8, 2022 | Edited by ImportBot | import existing book |
July 18, 2022 | Edited by ImportBot | import existing book |
December 5, 2020 | Edited by MARC Bot | import existing book |
February 6, 2019 | Edited by MARC Bot | import existing book |
April 1, 2008 | Created by an anonymous user | Imported from Scriblio MARC record |